


THE 



AND 










THE NATJONAL PROVISIONER 



rhe Organ of the 
HEAT - AND PROVISION \ 
INDUSTRIES ; I 

Of the United States 



PubMshed Svery SatlffdaV ^1 1 284 and 286 PEARL STREET 

' '^ ' HEW YORK CITY 



ADV ERTIS1N& HATES ON APPLICATION | '^^^ 






THE PftURRAY IRON WORKS GO. 

BURblNGTON, IOWA, U. S. fl. 

Special Machinery for Butchers and Packers. 

CHOPPCRS, CUTTERS, ROCKERS, STEAM STUFFERS, MIXERS, 
RENDERING APPARATUS, 

Tanks, Kettles, Coolers, Agitators, Presses, Steam Engines 

and Boilers. 

lee and l^efii^igePating |VIaehinet»y 



o u rao v ep ottA<f erf cH'tppEKS 



tow* KOISELES.^ CCTTEIU* 







ra£ cqiicekman HITER 




LIBRARY OF COJv'GRESS. 

GJian GopijiigW fa- 

Sliolf+ 



«f r UK iM^auic ("T^tirv «*fBii 




UNITED STATES OF AMERICA 



The above cuts illus»tratt but imperfectly 
our line of machines, which lange in size 
from those used by the great packers riowu 
to those suited for the smallest butchers. 



SENt) pot? COMPliHTE CATALiOGUB. 



The Fred W. Wolf Go., 

ENGINEERS "ND 
ARCHITECTS. 



Sole rianufacturers of the 



LINDE ICE «><° REFRIGERATING MACHINE 




Linde Compressors from JO to 200 Tons Capacity 

For Packing Houses, Cold Storage Houses, Ice 
Factories and Breweries. 

Plans and Estimates Promptly Furnished. Correspondence Solicited. 

OFFICES: FACTORIES: 

121 and 123 Rees Street. 302 to 330 Hawthorne Avenue, 

OHICDACSO, ll-L.. 




q. L. McqT^Eq6R, 

TEAM BOILER WORKS 




ALL KINDS OF 

Locomotive, Marine and Stationary 
Boilers, lookers and Feed Water Heaters, 
Tanks and Siieet iron Work of every 
description ■- 

Repairing of all kinds promptly attended to. 

246 and 24S S. CLIMOX ST., 

Telephone No. 4259. CHICAGO, ILL. 



G&RMftN mumf\ DENTAL FflRLORS, 

207 STATE STREET, Cor. of Adams. 

Finest Dental Work in the City. 
Six Expert Operators. 



Teeth E^^trd^cted a^nd Filled @ ® <^ 

® @ @ /Absolutely Without Pain! 



PLATES GUARANTEED TO FIT and 
REMAIN FIRM IN ANY MOUTH. 



Finest sold fillings $1.00 

All other fillings ".'"""""""[' """"["260^10^1 .00 

A full set best teeth, 23 R gold lined plate $10.00 

A full set best teeth on rubber plate Si.OO'toSoOO 



LOUIS E. IRELAND, M. D. S., D. D. S. 

Perfect Satisfaction Guaranteed in Every Case or Money Refunded. 



SEE THE CUT? 

This is a little book that ought to be in the vest pocket of 
every I^^cker, Refiner, and every other decent man in America. 
More than 100,000 honest men now carry it with them all the time. 
Although so small, it tells how to spell, pronounce and gives 
the meaning of 27,500 words— Gives complete tables of conversion 
of the Metric system of weights and measures into the Ameri- 
can— Contains a complete gazetteer of the world— Gives points on 
etiquette, punctuation, forms of notes, due bills, etc.— Capitaliza- 
tion— Latin words often met with— Speeches and toasts, etc., etc. 

1 1 (f*ncf C ? ^^^^^ ^^ Russia leather, gilt edges, 50 cents. 

I L ^.i^UJ^Ld • Bound in silk cloth, red edges 25 cents. 

Mailed to any address on receipt of price. 

LAIRD & LEE, Publishers, Chicago. 




r size 5'/ix2'.2 m, 



Hi6K&y 



# 



S) 






SQEKfiBGQ. 



IMPORTERS 

of the celebrated (H. & S.j brand of 

Fullers Earth 



We handle nothing but the best 
imported English Earth for Oil and 
Lard refining purposes and would be 
pleased to send sample and prices, 
upon application. 

V . OFFICE 

518 Insurance Exchange Building, 
WORKS, 218 La Salle Street, 

Grand Grossing, 111. Chicago, HI., U. S. ft. 



G. B. HODGMAN, Prest . O. A. KNIGHT, Vice-Pres. and Secy . HENRY KNIGHT, Treas. 

Sandusky, Ohio. Sandusky, Ohio. Chicago, III. 

Manager Western Office. 

'V \\V* WORKS: 0» \^Q 

Sf\NDUSKY, OHIO. • 

WESTERN Office: 
21 AND 23 RivBR Street, CHICf\GO, ILL 

Manufacturers of and Dealers in 

nil Einils wmte wool Pigs' Feet and Tripe PacKages, 

LARD TUBS AND PAILS, 
Syrup Kegs, Kits, Pails and Half Barrels, 

Jelly Kits and Kanakins or Buckets, 

SPRUCE BUTTER TUBS. 



Delivered prices named at all points on Carload 

orders. 

WRITE: US FOR PRICES. 
We make quality the first principle in all our goods: 



THE JttUHRAY \m WORKS GO. 

BURLiIlSiCTON, IOWA, O. S. fl. 

Special Machinery for Butchers and Packers. 

CHOPPERS, CUTTERS, ROCKERS, STEAM STUFFERS, MIXERS, 

RENDERING APPARATUS, 

Tanks, Kettles, Coolers, Agitators, Presses, Steam Engines 

and Boilers. 

lee and tie^PiQePEitinQ JKaehinepy. 



TMreOVED OSAO'Ct!' CBOPret* 



tow* (fOISEIXSS CtTTTKiJ 



rae mnivn,,A« Hiail 




•*F 4TAi,Ui«# tmmul; 



BUTfRCKS TKHSmc OfTFII 



Special Apparatus 
constructed to order. 

SQUARE 5TE«M MCKET KETTLES WTrTV STEAM )«CKE 




The above cuts illustrate but imperfectly 
our line of machines, which range iu size 
from those used bj- the gfreat packers down 
to those suited for the smallest butchers. 




SE^iO FO^ COWPliHTE CflTALiOGOS 



ESTABLISHED 1855. INCORPORATED 1865. 

Crane Company 



. . . MflNUFflCTUREKS OF . . . 



Wrought Iron Pipe, 




Malleable Iron Fittings, 

Cast Iron Fittings, 



Brass and Iron Valves, 
Engine Trimmings, Hose Goods, 

Steam and Gas Fitters^ Tools, 
Wrought Tube and 

Cast Iron Radiators, 

FACTORIES AMD MILLS: GENERAL OFFICES: 

CHICAGO AND PITTSBURGH. CHICAGO. 




BRANCH MOUSES: 

PHILADELPHIA, OMAHA, 

KANSAS CITY, LOS ANGELES, 

DULUTH, MINNEAPOLIS, 

SAN FRANCISCO. 

Packers' and Refiners' Trade Solicited. 



The ANDERSON Improved Three Cylinder DRYER. 




Manufacturers 
of 



THE V. D. ANDERSON CO. 

ANDERSON'S PATENT FERTILIZER DRYERS, 

DRYER CONDENSERS, 
TANK DEODORIZERS, 
PICKERS,~Etc. 

The ANDERSON Improved Single Cylinder DRYER. 




T«OS. F. Ff\KKEUL>. 

-o 



G. «. REMPE. 



Fa^rrcII 5t T^emp^, 



■^1 Mf\NUFf\CTURERS OF h^ 



WROUGHT IRON PIPE COILS 



FOR 



IG6 and Relrlacratlno MMk. 






^^. 










^ 



COILS OF ALL DESCRIPTIONS FOR 

Packing Houses, Heaters, Soap 
Makers, Chemical Works, Etc. 

Pip? Bending of ^\\ kinds a^ Spgc'^lts?" 



799, 801, 803 and 805 GQCien Ave., Gor. Gampbei! rtve., 

Telephone, West 487 .^ GHIGAGO, ILL. 



LARD PACKAGES 



WB f\RE, T«E 



Largest) ManiilaGturers ot Lard FackaoGS 



IN THE WORLD. 



OUR SP&Glf\LTIES 

TUG Hard Wood 50. 55 and 60-11). ToDs a nd 
TUG Boucr TuD hm 01 Lard FacRaocs, 

The Hard Wood Tub 

Is iron-hooped, finished in the natural wood, v.-irnished 
and furnished both with and without side handles. It 
^p is not only the handsomest package, but it is also 
the most durable one on the market. It is espe- 
cially adapted for Export Trade. 

The Butter Tub Style of Package 

Is used principally for retined lard. It is by far the 
cheapest package on the market, and is coming into 
general use by Lard Refiners. 

Write for further particulars and prices. 



CREAMERY PACKAGE MFG. CO. 

1, 1 and 5 West Washington Street, 

CHICAGO, ILL. 

FACTORIES: BKflNCW HOUSES: 

PORTLAND, IND. KANSAS CITY, MO. 

SOUTH WHITLEY, IND. FREMONT, NEB. 

ELGIN, ILL. MANKATO, MINN. 

MORRISON, ILL. 



MANN'S GABLE LflRD PflGKflGES. 





The Common Pail witli Hoops off. The Cable Pail witli Hoops that can't come off. 

The Cable Ware, having welded wire hoops indented iIi 

into the wood at intervals, makes it impossible for V 

the hoops to drop off, no matter what the condi- *StS* 

tions may be. The strength of the wire hoop is Jt!^ 

three times as great as that of the flat hoop, and, ^I|I 

being made of steel, the indentations act as a -S<^ 

spring so that the hoop contracts or expands ni /^ 

accordance with the condition of the wood in the • 

j)ail or tub and makes breakage impossible. The most durable ware made 

as it can not burst the hoops like common ware, neither can the hoops drop off 

under any circumstances or in any climate, how- 
ever dry it may be; and in addition to all this, it 
has three times the strength of common ware. 

JUST THE THING FOR FIRE PAILS. 
THE ONLY UNRIVALED LARD PACKAGE HADE. 

Used l)y all of the leadii:g" lard rellners, for both 
home and ex{)ort trade. We make the following 
sizes: 10s, 14s, 20s, 22s, 2Ss, 58s, 60s and 80s and 
carry them in stock; also 10, 25, 50 and 100 lb. Mince Meat Pails. Write for tleliv- 
ered j^rices. Samples on application. 

MANN BROTHERS. MANN BROTHERS, 

27 to 37 Erie St., Milwaukee, Wis. 6 and 8 Wabash Ave., Chicago, III. 

FACTORIES: Two Rivers. Wis. 




■^ 

^O^ 



-m- 



7|V 



PACKER5^*°REFIMERS 
EMCYCLOPEDIA 



For the Practical use of Pork Packers, Lard Refiners, Butchers and 

Beef Slaughterers, and Pork and Cattle Raisers 

throughout the World 



CoTitainiiig the Latest ^Processes and Formulas for malcing' all 
grades of Lards and for Hleachin^, Deodorizingc and 
Clarifying Lards, fallow, Greases and Oils; also 
for manufacturing Fertilizers and caring 
for the Bones, Blood and Offal, as well 
as for the manufacture of Oleo- 
margarine, Butterine, etc. 



3Y 



ALEX. VV. WINTER 

I^ Lilly Illu.stra.ted. 
Copyright, 1893, by Laird & Lee 



CHICAGO C/:r.. J 



LAIRD & LEE. PUBLISHERS 
1893 



•■^/y 



THE DE LA VERGNE 



R6lrlQ6railnQ 




. . MflNUFf^CTURERS OF . . 




R EFRIGERf\TING "' 
AND |G& AA f\GHINES 

AND OF ANHYDROUS AMMONIA. 



OFFICE AND WORKS: 



Foot 0! East) I38tll himl, - NEW YORK. 



440 MACHINES IN OPERATION, 

Representing a daily cooling capacity of over 25,000 tons of Ice per day in 
Breweries, Abattoirs and Packing Houses, Cold Storage Houses, Ice 
Factories, Hotels, Restaurants, Steamships, Chemical 
Works, Confectioneries, etc., etc. 



SEND FOR CmCULARS. 



ESTIMATES FREE OF CHARGE. 



PACKERS' AND REFINERS' 
ENCYCLOPEDIA 



OT-itline of Contents. 



Lard Department of the Packing House. 

Processes for manufacturing lards: 

Pure kettle lard. 

Prime steam. 

Choice family. 

Cottoline. 

Lard compound. 

Silver leaf. 

Imitation steam lard. 

Cuba lard. 

Watered lard. 
Processes for refining lard. 

Processes for bleaching lard, oils, tallow and greases. 
Processes for deodorizing the same. 
Processes for clarifying the same. 
Suggestions as to machinery used in these processes. 
How to pack lard. 

Size of packages used. 
How to put crimp lard to imitate pure kettle leaf. 
At what temperature lard should be pumped through the filter. 
How to properly fit up the filter so it can be readily cleaned without the 

loss of a particle of lard. 
At what temperature to run lard over the roller. 
At what temperature water should go into the roller. 



At what temperature to draw lard from the agitator. 

At what temperature to cool lard so as to prevent cracking. 

Special table for figuring hardness for different climates, so that in ship 
ping to warm or cold countries the lard will be of proper texture. 

Best formulas for making lards that will not crumble. 

European formulas. 

Best modes of rendering tallow with water and steam. 

How to harden tallow. 

How to bleach tallow by exposure and by chemicals. 

Machinery required for making oleomargarine. 

Selection and preparation of fats for oleomargarine. 

How to manufacture oleomargarine, oleo oil, oleo butter and butterine 

Chemical comparison between oleo butter and natural butter. 

How to prepare the leaf for making neutral. 

How to make wet and dry neutral. 

Laws of the different states governing the manufacture and salt of oleo- 
margarine. 

Latest and most improved modes of canng for bones, blood and offal. 

Very latest machinery for same. 

How glycerine is obtained and manufactured into a chemically pure article 

How to make fatty acid tests. 

Purification and bleaching of fatty acids. 

Best grades of cotton-seed oil. 

Specific gravity and congealing point of refined cotton-seed oil. 

Best brand of Fuller's earth to use and where it comes from. 

Chemical analysis and properties of the best Fuller's earth. 

Refrigerating machines for small packing houses. 

How to adulterate oils. 

How to arrange catch-basins so as to avoid loss of grease in washing floors. 

Free acid tests. 

Solution and glasses required for making free acid tests. 

Delicate method of obtaining per cent stearic acid, oleic acid, in tallow, 
greases, etc. 

Making sweet pickle for curing meats. 

Dry salting meats. 

Packers' rendering tanks. 

Butchers' tanking outfit. 

How to cool a meat market with brine circulating system. 

Many other and valuable receipts, processes and practical suggestions 
most useful to the trade. 

The entire contents of the work in detail will be alphabetically indexed, 
with reference to pages, at the end of the book, making the whole a 
work of ready reference regarding every important topic connected 
with the trade. 



PREFACE. 

DURING the twenty and more years of my experience as a 
Packing House and Lard Refinery Expert and Specialist, 
I have received thousands of letters from different parts of the 
United States and the world, inquiring for information in re- 
gard to the various processes and formulas now in use among 
the most successful Packers and Refiners in this country. My 
object in preparing the Packers' and Refiners' Encyclopedia 
is to furnish, at a nominal cost to the purchaser, a most needed 
and valuable compendium for all interested in this line of 
business. Pork Packing and Lard Refining have grown to 
enormous proportions, and the successful processes have been 
known to but few in the business, creating almost a monopoly. 
In my occupation as an expert, I have been paid by large 
packers as much as ^3,500 for a single formula, with no condi- 
tions binding me not to convey the same information to others. 
For some processes I have also received Si, 500 each on similar 
arrangements. Hundreds of thousands of dollars have been 
expended by Pork Packers and Lard Refiners in experiments 
and they have received most profitable returns for their invest- 
ments in this way. 

This book gives, in a clear and concise manner, the net re- 
sults of this vast expenditure and places all known processes 
in the reach of every one. 

Only the most perfect processes and the best formulas in 
existence are presented in this Encyclopaedia, so that no one 
concerned may be hereafter uncertain as to the results of his 
own efforts in this line. 

As will be seen at first glance, theoretical discussions and 
extended chemical analyses are omitted as far as possible and 



PREFACE. 

only workable methods given. Statements of processes and 
formulas and full explanations of every necessary feature are 
put herein in the most lucid form, so that any one who can 
read may understand. This work is intended for every person 
connected with the Pork Packing and Lard Refinery business in 
any capacity whatever, and it will also prove of the greatest 
assistance to thousands who are but indirectly concerned with 
the business and yet are in quest of some information which 
may be of invaluable service to them in their daily occupation. 
In conclusion I would say, that during the past years I have 
been Superintendent and Manager of the Mission Soap and 
Candle Works, San Francisco, Cal.; Bay Soap and Candle 
Works, San Francisco; Superintendent and Manager for the 
Commercial Manufacturing Co., manufacturing Oleomargarine 
etc., a concern incorporated with a capital of $10,000,000; 
Superintendent of the Electric Candle Co., of New York; Re- 
finer for the Armour Packing Company, Kansas City. I have 
also fitted up the refineries of Swift & Company, Chicago; T. 
E. Wells Company, Chicago; International Packing and Pro 
vision Company, Chicago; Minneapolis Provision Company, 
Minneapolis; Parker, Webb & Co., Detroit, Michigan; Ed. 
Haakinson 8i Co., Sioux City, Iowa; Jacob Packing Company, 
Cincinnati; Masterman & Co., Montreal; Thomas Lowry & 
Son, Hamilton, Ontario; and others. No literary merit is 
claimed for this book, but that it will prove the most useful 
and practical work of its kind to be found in any language is 
the purpose and expectation of the author. 

ALEXANDER W. WINTER. 
Chicago, March, 1898. 



Publishers' Announcement. 

d 

WE are much pleased to be able to announce to the 
public that, by a large outlay of money, we have 
been able to secure the original and never published manu- 
script of Mr. Alex. W. Winter's Packers' and Refiners' Ency= 
clopa^dia, a work absolutely unique in its contents and char- 
acter, and the immense value of which will be apparent, at the 
very first glance, to any one at all interested in such matters. 

The author is a gentleman of world-wide reputation in 
that particular branch of manufacturing, than which there is 
none that has grown, in late years, to such enormous propor- 
tions. 

His experience in the business is so reliable that many a 
Pork Packer and Lard Refiner owes to him and to the formu- 
las he purchased from him — every one of which is contained 
in this volume — the origin of a large fortune; and the field is 
still wide open for others to follow in those footii;teps and make 
these formulas the basis of rapidly accumulated wealth under 
the circumstances; and, it being well known that none of these 
precious formulas is to be found in print anywhere else, we 
think that our issuing Mr. Alex. W. Winter's Packers' and 
Refiners' Encyclopaedia, in this finished style and at such a 
low price, considering the real, high value of it, is sure to se- 
cure for it a hearty and widespread welcome. 

THE PUBLISHERS. 



BiowlnoFuinD^flQlialinflLarfl. 




DUPLBX Lf\RD PUMP. 



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REFINERS' IMPROVED 
DOUBLE HEftD FILTER PRESS. 




50-leaf, size 36x36. Weight 12 Tons. 



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T-HE^v 



M QRTH A MERICM 
R UTCHERS' . T OURNAL 



Printed in German and English. 

Published Weekly. 

t^?acKc$ mor? people "than any \7 

other bu"tchers' paper in I>*^'^ 
the United S*^*^S. ^ 



F^ourteen pa.ge& of interest- 
ing re&^ding meLtter per- 
taining to the tra.d.e. 

Advertising Rates on a par 

with the circulation. 

. • . SEND FOR RATE CARD . • . 

Norm fluierican Buiciiers' Journal 

302=304 Dearborn Street, CHICAGO. 



Alexander W. Winter. 

... PROCESSES FOR . . . 

Refining, Deodorizing, Bleaching 
Lards, Tallows, Oils and Greases; 
also for Oleomargarine Oil and 
Oleomargarine Butler, 

A SPECIALTY. 



00000000000000000000000000000000000000000 



Plants fitted up and start= 
ed. Competent men fur= 
nished for all departments. 



.^ 






d 



Plans furnished and flachinery supplied. 



^^000OOOO00O00O0OOOOO0O00OOOOOOO0OOOOOO0OOO(ii)^ 

Advice given on any of the above branches. 

Twenty=five years' practical experience. 

Correspondence solicited. 



wsooooooooooooooooooooooooooooooooooooooooo; 



Office and Laboratory, 5747 Dearborn Street, 

CHICAGO. 




«; 

t 



- -J* 



LARD COOLER 

MURRAY IRON WORKS CO. 
BURLINGTOM, IOWA. 



THIS Is wm\ flouDt) t)l]6 test. Lard Cooler m 
Has 6V6r 1)660 ottered lo ttie Trade. 



THE 



MURRAY 
IRON 

WORKS 
CO., 

BURLINGTON. 
IOWA. 




It consists of a double jacket and a large 
spiral agitator. 

It possesses a very decided advantage over 
all other Coolers made, in that, instead of 
the lard being in a deep tank where the 
air can not reach it, it is in a shallow 
tank, thus being exposed to the cooling 
action of the air on all sides, on account 
of the lard clinging to the spiral agitator 
while revolving. 

It does its work much more rapidly than any 
other machine and acts at the same time 
as an absolute preventive of lumpy lard. 

It is quickly and easily cleaned by allowing 
the water in the jacket to pass off and 
allowing steam to enter. 

It is made of boiler iron and will last for- 
ever. 

Detailed information with prices on appli- 
cation. 




l^BVBR I^AHD I^HBSS 



. . . MflNUFflCTURED BY THE, 



M uRRfly Iron W orks Cq. 

Burlin^ton^ Iowa. 



<Ui^ 



We beg to call the special attention of the Trade to this Press. We 
claim for it the following 

■so UNUSUf\L f\DVf\NTf\GE>S <^ 

First. It is automatic, requiring no pumps or steam power. 

Second. It makes a better oil than any other press on the market, on account of the 

pressure being self-acting and not forced. 
Third. As this press comes four to a set, one man can easily handle it, filling two 

of the sets with five tierces each, and emptying the other two the same 

day and preparing them for filling the next day. 
It possesses many other advantages which can not be enumerated here. 

It Is now used bu all ttie large Packers in GUicarjo. 

FULL PARTICULARS ON APPLICATION. 



0h 



Tti6 ButGtiers' f\flvo6ai6 



fKHO Mf\RKET JOURNAL. 

The acknowledged trade paper of the fleat Industries 

of the United States. 

Published every 

Wednesday 

at 

13 Park Row, 

New York City. 



Market Journal Founded May 

1879 
Butchers' Advocate Founde^l 

June. 1886. 
Consolidated Sept. 1887. 



ANNUAL SUBSCRIPTIONS 
Strictly in Advance. 

U. S. and Canada, - ^2.00 
Foreign Countries, - 3.00 



HERE ARE SOME OF OUR STRONG POINTS: 



Thoroughly established 

in the confidence 

of the trade 



We have the largest 

circulation of any 
Meat Paper in the world 



The Butchers' Advocate is the official Journal of the 
Butchers' National Protective Association of the 
United States. It is also the accepted organ of the 
Butchers, Packers, Slaughterers, Lard Manufact- 
urers, Butchers' Supply and Tool Makers, Refrig- 
erating Machine Makers, and all the auxiliaries 
of the Meat Trade over the country. 

This great legitimate success is not accidental. It is the 
result of well applied courage and industry supple- 
mented by the generous support of the whole 
trade. We are strictly in it and mean to remain 
there. 



Fresh, crisp and snappy 

in the 

News Department 



We give the very latest Market Reports from all the 
meat centers of the world up to the last hour of 
going to press. These and the whole news of 
Butcherdom are supplied by an experienced staff 
of home and foreign correspondents. The paper 
is full of clean, square items by clean, square men, 
without frills. 



A Helper and Harmon^ 
izer all through 



Progressive and 
Promising 



Here We Rest Our Case: 



The Butchers' Advocate has always been considered 
the best practical guide in every department of the 
trade; the impartial friend alike of the retailer, 
the packer and the wholesaler. It harmonizes 
every individual interest — justice to all, favor to 
none. 

All things new, interesting and labor-saving are chron- 
■cled for the general good. The paper penetrates 
every state in the union, and is welcomed in Can- 
ada, Great Britain and other foreign parts. It is 
constantly receiving recognition by increased sub- 
scriptions and advertising as the indispensable 
Meat Journal of the day. 



Advertising rates on application, 
Monday afternoon. 



Forms close on 



Ji-lways aciriress 



TfiE> BUTG+HERS' flDVOGRTE, 



13 Pf\RK ROW, NE>W YORK CITY. 



% Boomer & Bosch ert 

FERTILIZER PRESS 




USED 
BY ALL 
THE 

LEADING 
PACKERS 
IN THE 
UNITED 
STATES, 



T^HE above illustration shows our Power Screw Press for 
^ pressing the grease and water from steam rendered offal 
or "tankage," and preparing it for the dryers. The saving in 
grease alone will soon pay for an outtit, besides the great saving 
in fuel. 

Also Knuckle Joint Presses, by hand or power, and Oleo, 
Lard and Paraffine Oil Presses, etc. Send for Catalogue. 



BOOMER I B08GHERT PRE88 GO. 

385 West Water Street, 
SVRACaSE, N. Y. 



w< BOOMER & BOSGHtRT 





BY HAND OR POWER 




. . WITH . . 

Wrought Iron Staves Vz inch thick, 

Beveled Edges, 

Forged Bands, Steel Clamps, 

Double Swing Doors, Steam Heated 

Base, Extension Blocking. 

3 SIZES. 

THIS Press will save its cost every year in the increased yiel' 
of Lard or Tallow. It has our Patent Indicator for sho\ 
ing the pressure being exerted. The follower swings away 
from over the hoop, making it convenient for putting in the 
scrap. All parts are made very strong with a view of standing 
rouiih usa^re. Send for Catalo^^ue. 



BOOMER & BOSCHERT PRESS CO. 

No. 385 West Water St., SYRACUSE, N. Y. 



Errata 



PAGE 64 



The line "The Johnson Filter Press" should be under 
the engraving. 



PAGE 106 
PAGE 1 16 



This cut, representing an Oleomargarine Press, is the 

U illustration that is 
referred to in the 
last two lines of 
page 106. The 
same press is re- 
ferred to on page 
116. in the last 
paragraph on the 
page. 




Si 



Recipe No. i 

Pure Kettle Lard 



25 



26 PACKERS- AND liEFIXEliS- ENCYCLOPEDIA 



RECIPE NO. 1 

PURE KETTLE LARD 



In order to make a Pure Kettle Lard, the leaf lard of 
the hog is taken and hashed, and from the hasher it is run into a 
jacket kettle, which should be provided with an agitator. 

It is then heated and cooked for about six hours, at a tem- 
perature of 240 degrees Fahrenheit, the agitator continually turning 
the stock. 

It is then allowed to settle and is run off into packages. 

While cooking this stock, use say 20 lbs. of salt to a batch of 
5,000 lbs. of leaf lard, for settling purposes. 

The remaining stock, after the pure kettle lard has run off. is 
either put into the tanks for prime steam, or it can be pressed and 
the cracklings sold for feeding hogs; but it is preferable and best 
to take the whole mess and put it into the prime steam tank. 



Recipe No. 2 

Kettle Rendered Lard 



27 



28 PACKERS' AND EEFINERS' ENCYCLOPEDIA 



RECIPE NO. 2 

KETTLE RENDERED LARD 



A fine kettle rendered lard is made by using 

20 lbs. Leaf Lard 
12 lbs. Lard-stearine 
68 lbs. Back Fat 



1 00 lbs. Kettle Rendered Lard. 

Cook four hours at a temperature of 260 degrees Fahrenheit. 
Let the stock cook two hours, then add ten pounds of salt. Then 
cook for two hours longer, add ten pounds more salt and allow 
all to settle for half an hour. Then draw into a settling tank and 
allow it to settle for one hour. It is then ready for drawing into 
packages. The agitator in the kettle should run at the rate of 
about thirty revolutions a minute. The lard should be drawn for 
tins at about 200 degrees Fahrenheit and for tierces at from 100 
to 110 degrees Fahrenheit. 



Recipe No. 3 

Prime Steam Lard 



29 



30 PACKERS' AND REFINERS- ENCYCLOPEDIA 

RECIPE NO. 3 
PRIME STEAM LARD 

In order to make a choice Prime Steam Lard, the stock 
should be cooked immediately. Laying it over and holding it 
until you have enough for a full tank, always makes the lard of an 
inferior standard. But if the tanks are in readiness immediately 
after the killing and the stock is placed in them at once, it will 
make a fine white lard. 

Prime steam lard should be cooked for about eight hours, 
under a steam pressure of 60 lbs. 

I would recommend cooking it. for about tv/o hours at the 
start, with plenty of water. Then allow it to settle and draw 
the water off; then put in fresh water and finish cooking. 

Of course, in cooking this stock, it is important to always 
have the pet cocks on the top of the tank blowing off, so as to 
allow the gases to escape. 

Have your tanks so arranged that the water will go in from 
the bottom and not from the top, as I have seen it often done. 
The water-pipes being so arranged that it flows in from the bot- 
tom, it will allow you to raise the lard up to the cocks and draw it 
off to the last particle. The water must be let in slowly. 

After all of the lard is off, the drop-door is let fall and the 
whole mess dropped into a tank, where it is carefully skimmed. 

Then the water is run off, and the remaining stock pressed 
in a tankage press, such as is made by the Boomer & Boschert 
Press Co., Syracuse, N.Y., an engraving of which is shown on 
opposite page. 

The tankage is then taken to the drier and fertilizer made 
out of it. 



PACKERS- AX I) HE FIXERS- EXCYCLOPEDIA 



31 



TANKAGE PRESS 
WORKED BY HAND 




This style of platform is often used by the smaller packers 
requiring a limited capacity. Power can be attached to any size 
at a cost of from $40 to $45 



Recipe No. 4 

Choice Family Lard 



33 

Pnckem' E». ^ 



34 PACKEIiS- AM) HE FIXE US- EXVYCLOPEDIA 



RECIPE NO. 4 
CHOICE FAMILY LARD 



This is a grade of lard that is generally made out of 

40 lbs. Lard 
20 lbs. Tallow 
20 lbs. Cotton Oil 
20 lbs. Off Lard 



100 lbs. Choice Family Lard 



Recipe No. 5 

Cottoline 



35 



36 PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 5 
COTTOLINE 



CoTTOLiNE is made out of cotton oil and oleo-stearine in 
the following proportions : 

60 lbs. Cotton Oil 
40 lbs. Oleo-stearine 



100 lbs. COTTOLINE. 

To make a good cottoline, this stock is never bleached or 
refined, but should have a nice grain and be of a yellow color. 

It should not be heated too highly. I have always found that 
it was best flavored when heated at a temperature of not more 
than 180 degrees Fahrenheit. 

It is used by bakers and is in growing demand. 

Afcer it is heated to 180 degrees Fahrenheit, put the blower 

on. 

Blow well until all is dissolved and thoroughly mixed. 

No fuller's earth or other refining stock must be used. 

After it is all well mixed and properly heated, start the pump 
going, and pump the cottoline through a filter. 

Then pass it over the roller into the agitator and finally draw 
into tierces. 



Recipe No. 6 

Lard Compound 



37 



38 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 6 
LARD COMPOUND 



Lard Compound is made out of 



60 lbs. Cotton Oil 

20 lbs. Deodorized Hog Grease 

10 lbs. Tallow 

10 lbs. Oleo-stearine 



00 lbs. Lard Compound. 



Recipe No 7 



Silver Leaf Lard 



39 



40 PACKERS A XI) liEFINEES- ENCYCLOPEDIA 



RECIPE NO. 7 
SILVER LEAF LARD 



This grade of lard may be made out of prime steam lard; 
the proportions are ; 

80 lbs. Prime Steam Lard 
20 lbs. Lard-stearine 



100 lbs. Silver Leaf Lard. 

During the months of June, July and August, fully 25 to 30 
per cent lard-stearine is used. When the cooler weather sets in 
and all through the winter months, no lard-stearine is used. 

This grade ot lard, if properly refined, makes a beautiful 
pure-white lard and sells rapidly. 

It is packed in tins of 3, 5, 10, 20 and 50 lbs.; also in all 
sizes of wooden packages and tierces. 

In miaking this grade of lard, 1 would suggest that in tanking 
the prime steam lard for the purpose of manufacturing silver leaf 
lard one should arrange it so as to use a considerable quantity of 
back fat in this grade. 



Recipe No. 8 

Imitation Steam Lard 



4\ 



42 PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 8 
IMITATION STEAM LARD 



Imitation Steam Lard is made out of 

60 lbs. Lard 
40 lbs. Tallow 



100 lbs. Imitation Steam Lard. 

The 60 per cent of lard trimmings and the 40 per cent ot 
tallow trimmings, are put into the lard tanks, and with it, if pos- 
sible, some of the remaining stock from kettle-lard. 

It is then cooked and handled the same as the prime steam 
lard. 

I have tanked lard on this formula and cooked it well, so 
that it had precisely the same flavor as a pure prime steam, and 
could pass for a steam lard. 



Recipe No. 9 

Cuba Lard 



43 



44 PACKERS- AND ItEFIXEIti)- EXCYVLOFEDIA 

RECIPE NO. 9 
CUBA LARD 

My experience with Cuba lard has been that in shipping to 
Cuba, a great deal depends on the party to whom the lard is 
shipped. 

Some of the dealers in Cuba want a strictly prime steam 
lard. This is packed in tins of different sizes. 

Then again, some trade wants a lard that is made somewhat 
like our imitation steam lard. 

Then again, some want it with 40 per cent water. 

I have found it a difficult trade to satisfy, unless it is in the 
supply of pure steam lard. 

The following are sorrie of the formulas I have used when 
manufacturing Cuba lard for a large packing house: 

30 lbs. Lard 

10 lbs. White Deodorized Grease 

40 lbs. Tallow 

20 lbs. Cotton Oil 



100 lbs. Cuba Laid 
30 lbs. Lard 

10 lbs. White Deodorized Grease 
40 lbs Tallow 
20 lbs. Jawbone Stock 



100 lbs. Cuba Lard. 



60 lbs. Tallow 

25 lbs. White Deodorized Grease 

15 lbs. Cotton Oil 



100 lbs. Cuba Lard. 

To this add 20 per cent Wate' 



75 lbs. Tallow 

25 lbs. White Deodorized Grease 



100 lbs. Cuba Lard. 



Recipe No. lo 

Watered Lard 



45 



46 PACKEES' AXD BE FIXERS' EXCYCLOPEDIA 



RECIPE NO. 10 
WATERED LARD 



In order to make a Watered Lard, you take say one barrel 
of the best "plasterer's lime;" this you stock with about five 
or six barrels of water. 

Let your man stir the limxe well and get it thoroughly dis- 
solved, then allow it to settle and use the liquor; this will be of a 
clear blue color. 

Now to use it you take such percentage as you desire to 
carry, and when the lard is in the agitator, you let the water run 
in slowly, allowing the agitator to work steadily for one hour after 
the water is in, also while the water is running into this lard. 
Let the agitator continue in motion until all of the lard is drawn 
off, not drawing off any lard, however, before you have made sure 
that all tne water has been taken up and is thoroughly mixed with 
the lard. 



Recipe No. ii 

Processes for Refining Lard 



47 



48 PACKERS' AND liEFINERS- ENVYVLOFEDIA 



RECIPE NO. 11 

PROCESSES FOR REFINING LARD 



Run the lard to be refined into a jacket kettle 

A. REFINING SILVER LEAF LARD 

Heat up to 190 degrees Fahrenheit. Start the blower going 
and, when all is melted, put in about 3 per cent fuller's earth 
and let the blower mix it well. 

When the earth is in the lard, and the blower has run, say 
four or five minutes, start your pump and pump through the filter. 
The lard should come out as clear as distilled water. 

Let the blower work all the time you are pumping, so as not 
to let the fuller's earth settle. 

B. REFINING GHOICE FAMILY LARD 

Put your ingredients into the jacket tank and heat to about 
215 to 220 degrees Fahrenheit; then add about 7 per cent fuller's 
earth, and let it be well blown by the blower. 

When it is well mixed and agitated, start the pump and run 
the lard through the filter into the receiver; then over the roller 
into the agitator, and then pack in such packages as you desire. 

G. REFINING LARD GOMPOUND 

This operation is done by means of the recipe relating to 
the refining of Choice Family Lard, the only difference being that 
you may be obliged to use a little more fuller's earth than on the 
Choice Family Lard. 



Recipe No. 12 

Process for Bleaching Lards, Oils 
Tallows and Greases 



49 

Packers^ En. 4 



50 FACKEUiS' AXD llEFIXEU^' ENCYCLOPEDIA 



RECIPE NO. 12 

PROCESS FOR BLEACHING LARDS. OILS 

TALLOWS AND GREASES 



When it is desired to bleach lards, oils, tallows and greases, 
the products are put into jacket tanks and heated to above 215 
degx'ees Fahrenheit, and fuller's earth is added until the desirea 
color is obtained. 

The process for treating these ingredients will be found fully 
explained in the preceding recipes. 



Recipe No. 13 

Process for Deodorizing Lards, Oils 
Tallows and Greases 



51 



52 PACKERS- AND REFINERS' ENUYVLOPEDIA 

RECIPE NO. 13 

PROCESS FOR DEODORIZING LARDS. OILS 

TALLOWS AND GREASES 

Here is undoubtedly the best deodorizing process, and it is 
known only to a very few. 

For twenty barrels of grease or oil take four pounds of per- 
manganate of potash, with three pounds of bichromate of potash 
and one pound of sal soda. 

Dissolve together in the chemical tank, in five barrels of 
water, the bichromate of potash and the soda; then put in the 
permanganate of potash and dissolve that. Then allow this 
solution to run into the grease. 

Turn on the air and mix the chemical solution and the 
grease or oil; then add sulphuric acid of 66 degrees Beaume, 
diluted with half water. Add this acid in the proportion of one 
quart clear acid to each pound of the chemicals. 

When the reaction takes place and the grease turns to a 
green color, turn on steam in addition to the air, and allow the air 
to continue for five minutes; then shut off the air and bring to a 
lively boil. 

When boiled, shut off steam and allow to settle; it will take 
ten to twenty minutes. Then draw off the chemical water and 
spray with a hose thoroughly, using clear water. Allow it to settle 
and draw off this water. Then make a mixture of one-half pound 
sal soda in one tierce of water and pour it into the washing tank. 
Run the bleached grease into this and boil two hours and then 
allow the water to settle. 

This is for poor grades of stock that you want deodorized. 

In treating any quantity of grease or oil it will only be necessary 
to change the quantity of the chemicals in the same proportion. 



PACKERS- AXD REFINERS' ENCYCLOPEDIA 53 

To deodorize white grease or smothered hog grease from all bad 
odor, a one-pound mixture is sufficient for each barrel. Use, in that 
case, the following mixture: 

One-half lb. Permanganate of Potash 
Three-eighths lb. Bichromate of Potash 
One-eighth lb. Sal Soda 
Total, One lb. Chemicals. 
In using acid, it will be sufficient to use one quart of pure 
sulphuric acid to each pound of chemicals used as above, diluting 
the acid one-half with water, always figuring on the addition of 
pure acid; then dilute. 

Just at this point I think a few words regarding the use and 
manipulation of smothered hogs, or hogs that have died of disease. 
may be in order. It may not be known to the smaller packers in 
the smaller towns to what an extent such animals are used in the 
manufacture of the cheaper grades of lard. In the smaller towns 
and neighborhoods such animals are generally buried. They can 
generally be obtained from the farmers for hauling them away. 
It is a very simple matter to render them in a tank, the whole car- 
cass being thrown in and thoroughly boiled. After boiling, allow 
it to settle thoroughly. Skim off the lard and treat it as directed 
in Recipe No. 13, and the result will be a beautifully clear, white 
and odorless lard. When it is considered that a three hundred 
pound hog, treated as above shown, will yield about 130 pounds of 
lard that will sell readily for six cents per pound, it will be evident 
that this is a branch of the business that is well worth looking 
into. The residue of the animal may be used for fertilizer, as 
directed in Recipes Nos. 31, 32 and 33. Great caution must be 
exercised in handling such animals. I have seen them lying on the 
platforms at the Union Stock Yards, Chicago, sv/ollen to twice their 
natural size and burst open. They should always be handled with 



54 PACKERS- AXD REFINERS' ENCYCLOPEDIA 

hooks or with gloves. If handled with naked hands on which there 
is the slightest scratch or sore, blood poisoning is almost sure to 
follow and cause most serious trouble. It will be seen from the 
above that the careful manipulation of such animals by careful 
PEOPLE will bring good returns to many who have heretofore given 
no attention to anything of the kind. Fats of any other animals 
than hogs may be thoroughly deodorized by the use of Recipe No. 
13, pressed by a lever press such as is manufactured by the Mur- 
ray Iron Works of Burlington, Iowa, and the oil used for lubricat- 
ing purposes, and the stearine sold to soap manufacturers or used 
in ANY MIXTURE or for ANY PURPOSE that the manipulator may de- 
sire. 

A tank to treat 20 tierces should be 4 ft. in diameter at the 
bottom, 7 ft. diameter at the top and 10 ft. high. The staves, 
2 inches thick, to be all of clear, kiln-dried pine, bottom dished to 
center one inch; the tank should have 9 hoops, each with clamps 
of round iron. Estimated cost: $75.00. 

A TEST OF THE ABOVE RECIPE 

To make a small test of this most valuable recipe, take a 
4-ounce bottle, fill it quarter full with the stock to be tested; add 
one-third size of bottle of the chemicals mixed in above propor- 
tions; add a little sulphuric acid; shake it well until the mixture 
assumes a light color, then add a little live steam, using a small 
hose or pipe for the purpose; then boil for thirty seconds. The 
bottle will not break if it is a regular 4-ounce bottle. After this, 
allow the matter to settle. This will at once show whether the 
grease will pay for handling it. 

A Few Special Points Concerning Recipe No. /3 

Be sure to use oil of vitriol of 66 degrees Beaume, and 
mix it in one half water. 



56 PACKERS- AND BE FIXERS' ENCYCLOPEDIA 

In starting to deodorize do not use any steam, as the stock, if 
steamed out of the tierces, will be heated, and the chemicals will 
keep it at the proper heat. 

The deodorizing tank is to be of wood, with a lead pipe for 
introducing steam, and a connection at the top, as shown in the 
drawing, for introducing air at the bottom. Be sure to see that 
no iron connections are used in this tank; have only regular fit- 
tings FOR ACID USE. 

The first step, to start with, is to steam the stock to be 
used out of the tierces into the deodorizing tank. After it is in 
the tank, let it settle and draw off the water from, the bottom. 
Put the blower on and allow air to enter; then let the chemicals 
run in; the stock will then turn a very black color. Then run in 
the acid and let the reaction take place. Keep the blower going 
until the stock changes color; it will soon do so, becoming lighter 
and lighter. This will take about half an hour; then add open 
steam. Keep boiling, with the blower and open steam on, until the 
stock comes to a boil; then shut off the blower, but let the open 
steam continue. Boil the stock for about five or ten minutes; 
then allow it to settle and draw off the water saturated with chem- 
icals. Fresh water is then added with the hose in a thorough 
spray. No blowing or boiling is necessary during this operation. 
Allow the stock to settle; draw off the water and repeat. Then 
run the stock into the wash tank and boil with open steam. Be 
sure to have the sal soda, spoken of above, in this tank ana 
boil hard. 

Have two small tanks above the deodorizing tanks, the acid 
tank to hold two barrels and the chemical tank five barrels; the acid 
tank must be lined with lead. The arrangement of tanks can be 
seen at a glance by referring to the full-page engraving on the 
preceding page. 



Recipe No. 14 

Process for Clarifying Lards, Oils 
Tallows and Greases 



58 PAVKEIiS AXn JiEFI SEES' E2iVYCL0PEDi^ 



RECIPE NO. 14. 

PROCESS FOR CLARIFYING LARDS, OILS 

TALLOWS AND GREASES. 



Tc clarify lards, oils, tallows and grease, the heat in the 
jacket kettle must reach 230 degrees Fahrenheit; let the blower 
agitate the stock for two hours at that temperature. 

Then- pump tnrough the filter and let the stock cool in the 
receiver; draw off when cooled. 

Never draw oil into barrels when it is hot or even simply 
warm. Let it be well chilled before drawing; otherwise your oil 
will be cloudy. 



Suggestions 



As to Machinery needed for the Proper 

Working of the Preceding 
Processes 



59 



60 PACKERS- AND RE FIXERS' EXVYCLOPEDIA 

SUGGESTIONS 

AS TO MACHINERY NEEDED FOP 
THE PROPER WORKING OF 
THE PRECEDING PROCESSES 

The machinery required for an ordinary lard, oil and gr'^ase 
refinery is to be composed of : * 

1st. a Jacket Kettle to Hold 10,000 Lbs. I suggest 
a jacket kettle of this size for this reason: In fitting up a plant 
it is best to put in a kettle of this size so as not to be crowded 
for space. In a 10,000-lb. jacket kettle you may run as little as 
you choose; and then, again, should you get a large order you can 
run it all on the same day. With a 10,000-lb. plant you can, if 
pushed, put through 20,000 lbs. in ten hours. My experience has 
been that in nine cases out of ten, where any smaller plants were 
put in, I was called upon to take them out and replace them by 
10,000-lb. plants. It costs no more to run a batch of 10,000 lbs. 
than it would to run 3,000 lbs.; so that it is practically cheaper 
to put in a large plant than a small one. And the first require- 
ment for a 10,000-lb. plant is a 10,000-lb. jacket kettle. On 
the opposite page will be found an engraving of a 10,000-lb. kettle 
with all necessary fittings. 

2d. One Blower-Pump Engine. As there are several of 
these pumps on the market, be sure, when ordering yours, to have 
it well understood that it will pump against a 100-lb. pressure. I 
have found the pump made by the Wheeler & Tappan Company, 
Chicago, the best for this purpose. 

3d. One Filter of 36 Plates, 24 Inches in Diameter. 
WITH Cocks on Each Plate. 




MofSf^ .> 



LAKD TANK 







OOR I.frv£r 



62 packees- and refixers' excyclopedia 

Filtration and the Filter Press 

Before going into the details of the construction and 
description of working filter presses, I will give an outline 
description of a few methods of separating solid from 
liquid which were in general use before the in- 
troduction of the filter press, for the purpose of making 
a comparison with the filter press. 

Filtration, as a part of the refining process, de- 
mands serious consideration. No process of refining 
oils, lard, tallow or greases is perfect so long as the 
slightest trace of solid impurities is present in them 
(at the temperature necessary for filtration). Various 
methods have been adopted tc separate the solid im- 
purities from the liquid in which it is contained. The 
first I will mention is the 

Settling Tank, usually a large tank into which the 
oil is placed and in which the solid particles are intended 
to precipitate by gravitation; some of these, solid parti- 
cles, being of the same specific gravity as the oil, do 
not precipitate, but remain suspended in the oil indefi- 
nitely; in some cases months are lost in this method of 
settling out the solid impurities, after which time the 
work is only imperfectly done. 

The Gravitation Filter, generally a wooden frame 
with a filter cloth stretched over it and secured at the 
four corners so as to form a depression in the middle, 
into which is put the material to be filtered; the filtrate 
(or portion which passes through the cloth) is caught 
in a vessel placed under the filter. Now this method, 
although very simple, has many objections; among 
themi is the great amount of room necessary to filter 



PACKER^- AXD KEFIXEIlS- ENCYCLOPEDIA 63 

large quantities of material; the operation is necessarily- 
very slow, and the residue remaining in the filter is 
generally a pulpy mass, which requires rehandling if it 
is desired to recover the oil remaining in it; conse- 
quently there is great loss of room., time ar/J material 
when filtering by this method. Great improvements 
have been made in machinery for the separation of solid 
from liquid, which have resulted in producing the mod- 
ern filter press. 

Advantages Gained by the Filter Press over Old Time 
Methods of Separating Solids from Liquids 

1st. Economy of Space. The method adopted of 
distributing the filtering surface in the filter press se- 
cures an enormous filtering area within a comparatively 
small space. 

2d. Saving of Time. What formerly took months 
to accomplish in the settling tank can now be done in 
an hour with the filter press. 

3d. Quality of Work Done. All solid impurities, 
no matter what their size or specific gravity may be, 
are completely removed from the liquid. 

4th. Quantity of Work Done. The material to 
be filtered is forced through the filter press under high 
pressure; consequently, large quantities can be filtered 
in a very short time. 

5th. Complete Separation of the Oil from the 
Cake, as in the case o^ decolorizing oils, lards and 
greases with fuller's earth. The earth during filtration 
is collected in the form of compact cakes containing 



64 



PACKERS- AND REFINERS' ENCYCLOPEDIA 



some of the oil or grease, which can be removed com- 
pletely by steaming the cake before taking it from the 
filter press, no handling aiterward being necessary. 

Description of the Filter Press 



Since the introduction of the filter press, all other 
modes for separating and collecting precipitates from 
liquids have become obsolete. The filter press consists 
of a series of round or square plates, made of cast iron, 




PACKERS- AXD HE FIXERS' ENCYCLOPEDIA 65 

lead, hard wood or other suitable material, having pro- 
jecting lugs, so that they can be supported in a press 
frame, in juxtaposition, face to face, and screwed up 
tightly between the head and follower of the press. The 
plates are concave on each side, while the projecting, 
truly-faced rims maintain the plate surfaces at distances 
corresponding to the depth of two rims. Faced rings 
can be inserted between the rims of two plates, to in- 
crease the distance between their surfaces. The 
plates, provided with channels communicating with 
outlets at the bottom, are covered with suitable filtering 
cloth. Thus the spaces between the cloth-lined plates 
form chambers, into which the semi-fluid material to 
be filtered is forced under pressure. A passage, also 
lined with cloth, is formed through each plate, so that 
there is communication between all the filtering cham- 
bers. A pair of cloths are used to cover each side of a 
plate, sewed together round a center-hole, corresponding 
to the opening in the plate. It is obvious that on fold- 
ing one cloth, passing it through the hole in the plate, 
and then opening it out, both surfaces of the latter will 
be covered. The hooks on the plates, to which the 
filtering cloth is fastened, are movable by means of 
screw spindles, so that slackness of the filters can be 
taken up in a radial direction, thus insuring tight joints 
between the plates. The material for the filters, which 
must combine strength, durability and closeness of 
texture, is specially manufactured and called "lamb- 
sRin." When the solution to be filtered is forced into 
the chambers of the press, the liquid is driven through 
the cloth, and flows away through the outlets at the 



66 PACKERS' AND RE FIXERS- EXCYCLOPEDIA 

bottom of the plates, while the solid matter is arrested 
in the chambers. Finally, when the solid matter fills 
every chamber completely, the operation of charging is 
suspended. This is indicated by the filtrate ceasing to 
flow from the outlets of the plates at the maximum 
pressure, say 150 pounds per square inch, for which the 
press is designed. Now the press is unscrewed, the 
plates are separated, and, without removing the filters, 
the chambers are emptied, their contents being in the 
form of solid cakes with more or less moisture, accord- 
ing to the character of the precipitate and the pressure 
in charging. The latter is indicated by a pressure- 
gauge. It does not take more than one minute to 
unload each chamber. 

These machines are also constructed with square 
plates, and, in some special cases, arranged for using 
filtering paper instead of cloth as the filtering medium. 

To do first-class work economically, it is necessary 
to be provided with first-class apparatus. 

I have used various machines and appliances for fil- 
tering oils, greases, lard, etc.. but the above described 
filter press has always given me such thorough satisfac- 
tion that I strongly recommend its use to those who 
adopt any of my various processes requiring filtration. 
Personally, I have always selected this machine for my 
various filtering operations. 



PACKERS- AND nEFIXERX' EXVYCLOPEDIA 67 

4th. One Duplex Pump, 4x6x4. I would recommend 
Wheeler & Tappan's style. I have used it and found it to give 
good results. 

5th. One Iron Receiver, Capacity 10,000 Lbs. This 
is to be placed directly under the filter, so as to catch the stock 
that is pumped through the filter. 

6th. One Cylinder Roller, 9 Feet Long and 4 Feet 
IN Diameter. I would recommend the cylinder roller made by 
the Wheeler & Tappan Company, as it is of the greatest impor- 
tance to have a good cylinder, cast smooth and solid. All the 
lard runs over this cylinder and is cooled off rapidly. This ap- 
pliance is also of the greatest importance in amalgamating the 
different ingredients so that they are not apt to separate in hot 
weather. From the cylinder the lard will drop into 

7th. a Box, under which a pump is placed, and from this 
box it is pum.ped into 

8th. The Lard Cooler, made by the Murray Iron Works 
Company, of Burlington. Iowa, who have made most of the 
agitators in use. 

The reason for pumping the stock into the cooler and not 
letting it drop direct from the cylinder roller into it, is that by 
pumping it we get rid of all lumps, and have only a smooth lard 
This process has been arrived at after spending thousands of dol- 
lars in experiments to find out how to get rid of lumpy lard. 

From the agitator the lard is run into the different packages, 
scales being placed on an adjustable platform. The packages to 
be filled are placed on the scales, and when filled are set aside 
to cool. 



68 PACKERS- ASD REFINERS' ENCYCLOPEDIA 

When fitting up a refinery or packing house, it is all impor- 
tant to have all piping, iron and brass fittings, valves, steam fit- 
tings, etc.. the best that can be had. The goods supplied by the 
Crane Company can always be depended on. 



Recipe No. 15 

How to Pack Lard 



63 



70 PACKERS ASD BEFI NEBS' ENCYCLOPEDIA 



RECIPE NO. 15 

HOW TO PACK LARD 

A great many refiners find, after packing their lard from the 
agitator in tubs and other packages, that, when they examine it the 
next morning, it has caved in in the middle and is badly cracked. 
This has caused them considerable trouble. 

This inconvenience can be remedied by allowing the lard to 
cool slowly. When drawing the lard from the agitator it is usually 
placed in a freezing temperature, and this, as a rule, will cause 
the lard to crack and sink down in the middle. 

Lard should be drawn off thick and allowed to cool in a tem- 
perature of about 36 degrees Fahrenheit. 

• Sizes of Packages Used 

For the United States the packages in general use are; 
Tierces 
Buckets 
Tubs 
Tins 
and Fancy Tubs Grained. 

The tins are termed 

3-lb. Tins 

5-lb. Tins 
10-lb. Tins 
20-lb. Tins 
50-lb. Tins. 



PACKERS' A MJ liEFlXERS' E^C YL'LOPEDIA 71 

In summer a summer cover is put on over them with a c"-mp- 
ing machine, so that they can be shipped to hot cUmates and not 
leak. 

This crimping machine is most important and all those who 
do any shipping of lard should have one. as by its ope'-ation 
the packages are made air tight. No solder is used; the package 
is crimped air-tight and the cover easily removed. 

Next come the Ash Tubs. Ash tubs are sold in assorted 
sizes by the car lot; they generally run in the following sizes: 



10 lbs. 


50 lbs. 


15 lbs. 


55 lbs. 


20 lbs. 


60 lbs. 


25 lbs. 


80 lbs. 


30 lbs. 


Very few 80-lb. Tubs 


35 lbs. 


are now used. 



Next come what are called Fancy Tubs. These are consid- 
ered very pretty packages. They run in ail s'zes from 10 lbs. to 
80 lbs. 

These are the principal small packages used. 

Tierces averaging about 340 lbs. net, Barrels of 200 lbs. 
and Half-Barrels of 125 lbs. are also used to a very large ex- 
tent. 



72 PACKERS- AND REFINERS- ENCYCLOPEDIA 



CABLES VERSUS HOOPS 



Cable Ware, having welded wire hoops indented into the 
wood at intervals, makes it impossible for the hoops to drop off, 
no matter what the conditions may be. The strength of the wire 
hoop is three times as great as that of the flat hoop, and. being 
made of steel, the indentations act as a spring so that the hoop 
contracts or expands in accordance with the condition of the wood 
in the pail or tub, and makes breakage impossible. The most 
durable ware made, as it cannot burst the hoops like common 
ware, neither can the hoops drop off under any circumstances or 
in any climate, however dry it may be; and in addition to all this, 
it has three times the strength of comm.on ware. The Cable 
Bound Packages are made by Mann Brothers, Chicago. 



Recipe No. i6 



How to put a Crimp on Lard to Imitate 
a Pure Kettle Leaf Lard 



73 



74 PACKERS- AXU HEFIXERS- ENCYCLOPEDIA 



RECIPE NO. 16 

HOW TO PUT A CRIMP ON LARD 

TO IMITATE A PURE 

KETTLE LEAF LARD 

This has been experimented upon at a great expense of time 
and money. Indeed, it has been extremely dfficult to obtain 
a regular, uniform result, but it has been finally reached and here 
is the process in full. 

We all know that a pure kettle lard, if properly drawn, has a 
rough top to it, while all other lards are smooth-topped. We have 
discovered how a prime steam lard can be brought up to the same 
condition. The process is very simple. 

When making a pure lard like silver leaf, in order to make it 
appear like a pure kettle leaf lard you must drav/ it direct from the 
receiver. It must not be cooled, but run into the packages at 
about 160 degrees Fahrenheit. Then you spread the packages 
well, so that plenty of air may pass between them and allow the 
lard to cool as quickly as possible. 

It must not be moved or jarred. It must be left perfectly 
quiet and cooled quickly; it will then be found white, firm and 
beautiful, and will have the desired rough top. 

I would recommend, when making this grade of lard, ::nd in 
case you make your own steam lard, that you should always mix 
as much back fat as you can spare with your steam lard. This 
will make this brand a highly flavored lard, and you can always 
command for it a high price and brand it "Pure Lard," with a 
guarantee. 



PACKERS' AND REFINERS' ENCYCLOPEDIA 75 

Just here I would make a suggestion as to the name to be 
chosen for this Imitation of pure leaf lard. It will be found highly 
advantageous to work into the name the word "leaf," as the con- 
sumer will always have greater confidence in a brand that is 
called "leaf." "Silver Leaf." "Gold Leaf," "Maple Leaf," are 
all good names, as they convey to the consumer the idea they 
are getting leaf lard, and, therefore, something that is certainly 
pure. "A Word to the Wise is Sufficient." 



Recipe No. 17 

Temperature at which Lard should be 
Pumped through the Filter 



77 



78 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 17 

TEMPERATURE AT WHICH LARD 
SHOULD BE PUMPED 
THROUGH THE FILTER 



The temperature is 



For Lard Compound, 200 to 210 degrees Fahrenheit 

For Choice Family Lard, the same 

For Silver Leaf Lard, about 180 degrees Fahrenheit 



Recipe No. i8 



How to Fit up a Filter so that it can be 

Readily Cleaned without the Loss 

of a Particle of Lard 



79 



80 



PACKER 8- AXD HEFINEIiS' ENVYVLOPEDIA 



RECIPE NO. 18 

HOW TO FIT UP A FILTER 

SO THAT IT CAN BE READILY CLEANED 

WITHOUT THE LOSS OF A 

PARTICLE OF LARD 

In the first place, the filter should be set on blocks just high 
enough to allow the trough to be 4 inches higher than the refining 
kettle. This kettle should be set up through the floor about one 
foot. The tank, as seen in the diagram on opposite page, will be 
about one foot up. The filter is on blocks, so as to be a little 
higher than the tank. The reason for this is that, when you start 
pumping through the filter, at first the stock will be a little "off" 
color. This portion of the stock must not, of course, be allowed 
into the receiver, but must run back into the refining tank until the 
color is right. The trough of the filter must be so arranged that 
when you first start filtering, the stock will run from the trough into 
the refining tank. When the stock is clear and of the right color, 
a cock is shut off. and it runs into the receiver under the filter. 

Here is a diagram of the connections. One cock is close to 




the trough, the other opens and shuts the 
pipe that leads to the receiver. Now, the 
one opening the way to the receiver is not 
turned open until the lard is of a proper 
color and all right. On the contrary, the lard 
is allowed to run back into the refining 



3 



TO RCFIN ING T>^ NK 



ui 
o 
u 
QC 

ul 

I 



82 



PACKEBS- AXD BE FIXERS' ENCYCLOPEDIA 



kettle or tank until it is satisfactory; and if it should be too long 
in assuming the proper color, all you have to do is to add a little 
more fuller's earth. By the above arrangement it is never neces- 
sary to have any bad or off color lard, for you can keep on refin- 
ing it until the color comes out right; when it is finally of the 
proper color, you turn off the cock that connects the trough with 
the tank, and turn on the cock that connects with the receiver. 

The filter must be so arranged that you can pump through, 
first the refined lard, then the air, then the steam, and to do this 
you rig up your filter and pump as shown by the engraving below. 




This diagram shows two cocks, besides one valve for steam. 
Use pipe no smaller than one and one-half inch in diameter. 
The down pipe is the one coming from the refining kettle or tank, 
and the lard is pumped from the bottom up through the filter. 
When the tank is empty the pump is stopped and this cock is 
turned off. Of course the filter will then be full of lard. Now to 
save this you open the air-cock, start your air pump and pump 
until all the lard is out of the filter; this will take say ten to fifteen 



PACKERS- AXl) REFIXERS- ENCYCLOPEDIA 83 

minutes. When no more lard comes with the air blower, you 
turn this cock off and open your steam. But be sure before open- 
ing the steam to change the cocks on the trough, for if you don't 
do so water will get mixed with the lard. Have your trough pro- 
vided with a 2-inch hole at each end. When pumping- through 
the filter close the one end and let the stock run into the receiver. 
When you start steaming shut this off and open the other end, to 
which a pipe is attached going through the floor; a barrel is to be 
placed underneath to catch the water and lard. 

After the steam has done its work— and it must be kept on 
until no more lard is in the filter- nothing but the fuller's earth 
being left in the filter, then the steam is shut off, the filter opened 
and the fuller's earth drops out by sh iking the cloths; a wooden 
scraper is used to clean what little of it is left on the cloths. The 
earth is of no value after being steamed. The cloths can be used 
three or four times. It is well to have two or three sets of cloths 
and always to use a clean set whenever making a change of for- 
mula. For instance, a lard compound having just been run through 
it will not do to put a silver leaf through the same cloths. But if 
you are running two or three runs of compound in succession, it is 
all right to use the same set of cloths, provided, of course, that 
they are properly cleaned with steam after each run and the old 
fuller's earth shaken out. 

All pipes should be so arranged as to have drain cocks. Al- 
ways be sure to drain your pipes; otherwise you will soon be 
blocked. Have no l's put in, but t's at all turns, with plugs, so 
that if you do get blocked, you can clear your pipes without having 
to take them all down. By fitting up the filter as explained here- 
in there should not be one particle of loss of stock, since the steam 
should be kept on until there is no more grease at all mixed with 
the fuller's earth. 



Recipe No. 19 

At what Temperature Lard should 
go over the Roller 



80 



86 KICKERS' AND REFIXERS' ENCYCLOPEDIA 



RECIPE NO. 19 

AT WHAT TEMPERATURE LARD 

SHOULD GO 

OVER THE ROLLER 



Lard should go over the roller at a temperature of 120 de- 
grees Fahrenheit, but if you are rushed, it may go over much hot- 
ter. Of course the hotter it goes over the more cold water you 
will have to use. 

A good way to do, if time allows, is to run your lard in the 
afternoon and to leave it in the receiver over night, and the next 
morning run it over the roller. By so doing you will save a great 
deal of water. Be sure, in leaving the lard over night, that it 
does not grow too cold so that it will be stiff in the morning, for it 
must remain in a liquid state, so that it will run out of the 
receiver readily. 

In large packing houses they have not the time to hold their 
lard, but refine it all day and run it over the rollers continuously; 
but then they have ice-machines and use brine for cooling the 
roller. In smaller packing houses it is better to hold it over night 
if you can. 



Recipe No. 20 

At what Temperature Water should 
go into the Roller 



87 



PACKKRS- AND RKFIXKR^- ENCYCLOPEDIA 



RECIPE NO. 20 
AT WHAT TEMPERATURE 
WATER SHOULD GO INTO 
THE ROLLER 



The water in the roller should be at least 36 degrees Fah- 
reriiieit. Now, to obtain this temperature in summer if you have 
no brine, put a large tank on the floor above the roller; fill it with 
ice and salt; let this briny water gravitate down through the roller 
and run into a tank below, then have a pump rigged up and pump 
the liquid back into the upper tank; thus you obtain cold water 
and use it over and over again, gaining more water all the time 
by the melting of the ice. It will surprise you how fast the ice 
disappears when running this contrivance in summer. Therefore, 
if you have time and receivers enough, it will pay you to keep 
your lard over night and run it the next morning. 



Recipe No. 21 

At what Temperature to Draw Lard 
From the Agitator 



89 



90 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 21 

AT WHAT TEMPERATURE 

TO DRAW LARD FROM THE 

AGITATOR 



Lard compound or choice family lard should not be drawn 
from the agitator until it has got to such a point that it is thick. 
Then only should it be drawn into packages. 



Recipe No. 22 

Special Tables for Figuring Hardness 
For Different Climates 



91 



92 FACKEES' AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 22 
SPECIAL TABLES FOR 
FIGURING HARDNESS FOR 
DIFFERENT CLIMATES 



Here are a number of tables that will enable you to figure 
up the hardness necessary for different climates, so that after 
reaching warm or cold countries the lard will be of a proper tex- 
ture, thus securing its prompt sale. 

In figuring this you must take into consideration first, the 
hardness of the ingredients to be used. 

Lard-stearine is twice as hard as Lard 
Tallow is a grade harder than Lard 
Oleo-stearine is three times as hard as Lard 
Cotton Oil and Lard take care of themselves. 

Now, for instance, we prepare a formula of, say 

40 per cent Lard 
20 per cent Cotton Oil 
20 per cent Tallow 
20 per cent Oleo-stearine 
100 per cent. 

How does this compare in hardness with lard ? For, of 
course, in figuring we take lard as the basis of hardness. 



rACKEJiS- AXD liEFIXERS- ENCYCLOPEDIA 93 

Now— 40 Lard = 40 Lard 
20 Oil =_20_Oil 

60 per cent 

20 Tallow 1 time = 20 

20 Oleo-stearine, 3 times = 60 



80 per cent 
Now take 80 per cent 

Less 60 per cent 

Balance, 20 per cent . . . This shows that the 

product made according to this formula is 20 per cent Harder 

THAN Lard. 

Now take a formula of 75 per cent Oil 

25 per cent Oleo-stearine 
100 per cent. 

The 75 per cent of oil stands; figure the hardness of the 25 
per cent of oleo-stearine 

25 X 3 = 75 per cent Hardness 
now subtract from 75 per cent Oil 

the 75 per cent Extra-hardness 

Balance, 00 per cent This shows that a 

formula of 75 per cent oil and 25 per cent oleo-stearine would 
make a product exactly equal to lard itself in hardness. 

A formula of say 80 per cent Oil 

5 per cent Oleo-stearine 
15 per cent Tallow 
100 per cent 

would be figured as follows ■ 



94 PACKERS- AXD liEFIXERS' EXCYCLOPEDIA 

5x3 Oleo-stearine 15 per cent 80 per cent Oil 

15 Tallow 15 per cent deduct 30 per cent 

30 per cent Balance, 50 per cent 

This shows the product from this formula to be 50 per cent softer 
than lard. 



Compound lard should always be softer than prime steam 
lard in winter, and such a formula of 50 per cent Softer than 
Lard is all right for winter; in summer a formula of 30 per cent 
Harder than Lard would be all right. 



The best formulas for a lard that will not crumble can be 
easily figured out by following the above tables. A lard that is to 
be shipped to a warm climate should, of course, be harder than 
PRIME STEAM LARD and One that is destined for a cold climate. 
softer than prime steam LARD. Be sure to always find out 
where the product is to be shipped before you manufacture it ac- 
cording to this or that formula. 



Recipe No. 23 

European Formulas 



96 PACKERS- AND REFIXERS' ENCYCLOPEDIA 



RECIPE NO. 23 
EUROPEAN FORMULAS 



The European lards are generally made from formulas com- 
posed of pure lard only. 

Their summer formula is: 

80 lbs. Prime Steam 
20 lbs. Lard-stearine 



■ Total, 100 lbs. 

In cooler weather less lard stearine is used. 

There is also some demand for compound lard and this is 
made according to the price it is to be sold for. 1 might insert 
herein a number of formulas but, after all, the lards are to be 
made in accordance with the prices they sell for. Taking as a 
basis compound lard, choice family, etc., you just change the in- 
gredients, either adding more of the higher-priced grade or reduc- 
ing the quantity of the said grade and adding some of the lower- 
priced grade, such as tallow, cotton oil and deodorized greases. 
Of course this is easily figured out. 



Recipe No. 24 

Best nodes of Rendering Tallow 
with Steam 



97 

Parkers^' E». 7 



98 PACKEES' AXD liEFIXEES- ENCYCLOPEDIA 



RECIPE NO. 24 

BEST MODES OF RENDERING 

TALLOW WITH STEAM 



Have a tank strong enough to stand a pressure of 90 lbs. 
working pressure to the square inch; put into this tank your rough 
fat and add a little water; then put on steam and cook for about 
NINE hours with 60 or 70 lbs. pressure. You will then produce a 
fine tallow, dry and hard, and one that will bring a better price for 
lard purposes than a low-cooked tallow, for it will have the flavor 
of prime steam lard. Being well cooked, the fibers will impregnate 
the tallow with this desirable odor, especially when using it in com- 
pound lard. On the opposite page will be found an engraving 
of the most improved rendering tank. This is made by the Murray 
Iron Works Co.. and is used in all the large packing houses, 




PACKERS' 

RENDERING 

TANK 

These tanks are 
made of steel plate 
throng h o IT t, an d 
can be had in any 
size desired. They 
are supplied ^vith 
quick opening gate 
valves and fittings 
as shown in the ac- 
companying cut. 



99 



Recipe No. 25 

How to Harden Tallow 



101 



02 PACKERS' AND REFINEHS' EXCYCLOPKDTA 



RECIPE NO. 25 

HOW TO HARDEN TALLOW 



To harden tallow, use for every 100 lbs. tallow a mixture of 

One-half lb. Sulphuric Acid 
One-half lb. Nitric Acid. 

Melt the tallow and stir continuously, then run the above mix- 
ture into it slowly; then allow to settle. Draw off the acid water 
and wash well with clear water. 

. This will make a white, odorless tallow; of course there will be 
quite a good deal of gas developed, which must be carried off 
through a large pipe or hood placed over the tank whenever the 
stock is being treated in this way. 



Recipe No. 26 

How to Bieach Tallow 



103 



104 FACKEliS- A2;i) UEFISEliS EyVYCLOPEDIA 



RECIPE NO. 26 

HOW TO BLEACH TALLOW 



Take the tallow to be bleached and put it into the refining 
tank; melt it and heat it up to 220 degrees Fahrenheit. Add 
from 7 to 10 per cent of fuller's earth to the tallow, allowing 
the blower or air-pump to agitate the stock thoroughly. When 
the fuller's earth has been added, start the tallow through the fil- 
ter; then cool and pack as desired 



riachinery 

Required for flaking Oleomargarine 



lOo 



106 PACKERS- AND REFINERS- ENUYCLOPEBIA 



MACHINERY REQUIRED 

FOR MAKING OLEOMARGARINE 



This machinery is to include : 

1st. Wooden Tanlcs to put the fat in at the earliest moment 
after it has been taken from the animal; in these tanks the fat is 
washed and thoroughly chilled to eliminate all of the animal heat; 
from there it is taken to 

2d. A Hasher. 

3d. a Jacket Tank with an Agitator; then settled and al 
lowed to run into 

4th. Settling Tanks; then into 

5th. Coolers on Wheels. 

6th. Then into the seeding room and allowed to grain; then 
placed in cloths and put into 

7th. Presses, to be pressed. 

An illustration of the most approved press for this purpose 
will be found on the following pages. 



^"^ J 




i^k\ ^ Lwwv^tw 



i-^ 



%% 



Figure I 

OLEOMARGARINE 
DEPARTMENT 
This engraving shows the hasher, jacket tank with agitator, and the 
settling tanks. This arrangement of machinery will be found most conven- 
ient when fitting np an oleomargarine plant. 

x07 




TcOtvt L.V t OOL^VO Vi 



Figure 



OLEOMARGARINE 
DEPARTMENT 

This engraving shows a front elevation of the oleomargarine plant, 
the side elevation of which appears on the preceding page. 



loy 



Recipe No. 27 

Selection and Preparation of Fats 
For Oleomargarine 



109 



1 10 PACKEBS' AXD BEFIXEES- EXCYCLOPEDIA 



RECIPE NO. 27 

SELECTION AND PREPARATION 

OF FATS 

FOR OLEOMARGARINE 



The selection and care of the fats are among the most im- 
portant points in the mij.nufacturing of oleomargarine, oleo-butter 
or butterine. 

The best fats for making a No. 1 oil, such as is in great 
demand abroad, are obtained from the fat of cattle which is 
termed "long fat." No mutton fat must be used. 

The moment the animal is killed, the fat should be put into 
water and thoroughly washed, the animal heat being thus taken 
out. Fat left lying about, even for two hours only, will not make 
a first-class oil. 



Recipe No. 28 

How to rianufacture Oleomargarine 

01eo=Oil, Oleo=Butter and 

Butterine 



111 



112 FACKEE^' AM) liEFINERS- ENCYULOFEIJIA 



RECIPE NO. 28 
HOW TO MANUFACTURE 
OLEOMARGARINE, OLEO-OIL 
OLEO-BUTTER AND BUTTERINE 



The first step after the fat has been cleaned, washed and 
thoroughly chilled, so that no animal heat remains, is to take it 
and cut it up into small pieces about the size of the hand. 

It is then put in a hasher, so that all the fibers and tissues 
shall be torn asunder. 

From this hasher it drops into an agitating jacket kettle, 
where it is heated to about 130 degrees Fahrenheit, no more. 
It is then allowed to remain in this kettle until it is melted and 
settled. 

In settling, use large quantities of coarse salt. 

After it is settled, it is drawn off into settling jackets, where 
it is allowed to settle still more, being heated so as to stand at a 
temperature of about 120 degrees Fahrenheit. 

After being again well settled, it is drawn off into coolers on 
wheels. 

Never allow this stock to run direct into the coolers, but run 
it through the finest hair-sieves you can obtain. The reason for 
this is that when melting fat at such a low temperature, there 
will always be found suspended small fibers or tissues; these, not 
being thoroughly cooked, are apt to get into the oil, and if they do 
get into it they will decompose and thus spoil a lot of stock. Be 
very careful on this point, as it is surprising what a very little it 
takes to spoil an otherwise excellent oil. 



PACKERS' AND liEFlNERS' ENCYCLOPEDIA 1 13 

After the stock is run into these coolers on wheels it is wheeled 
into what is called the seeding room. The temperature in this 
room must be kept at from 75 to 80 degrees Fahrenheit. Never 
allow the thermometer in this room to vary much from these fig- 
ures. Here the stock is allowed to remain from 24 to 30 hours, 
when it will be found to have granulated and look very much like 
granulated sugar; it will form a solid like mass with oil interspersed; 
the solid part is crystallized stearine. When the stock has this 
appearance it is ready for the press. It is then filled into cloths, 
set in molds, wrapped up and put into the press to be pressed by a 
gradually increasing pressure, under which the oil is extracted, leav- 
ing the oleo-stearine in the cloths. This press-room should have 
a temperature of about 89 to 92 degrees Fahrenheit 

If the fat has been properly handled from the start, a clear, 
yellow, sweet oil is pressed and this oil is what is termed Oleo- 
margarine-oil or Butter-oil. 

Now, when oleo-butter is to be made, this oil is taken and 
cooled to about 70 degrees Fahrenheit. 

About 100 lbs. of the oil, with about 15 to 20 lbs. of sour 
milk, are placed in a churn. Two and a half ounces of solution 
of Annette, containing one-half to three-fourths of an ounce of 
solution of bicarbonate of soda, may then be added to the 
whole; then the mixture is agitated for about 15 to 20 minutes, 
when it is at once run into a tank on wheels, containing pounded 
ice, the mess running into the ice and being continually mixed 
with shovels or pitchforks until sufficiently cooled and chilled. 
Generally one man on each side of the tank is used to mix the 
stock well through the pounded ice. 

By this process the grain is completely broken, and the but- 
ter will be as smooth as desired. 

After remaining in contact with the ice for 2 or 3 hours, it 

Packers' En. 8 



114 PACKERS- AX D REFIXEUS- EXCYCLOPEDIA 

is then dumped on an inclined table and crumbled up, so that all 
the ice will melt out. Then about 30 lbs. at a time are put into 
a churn, with 20 to 25 lbs. of sour milk, and the whole is churned 
for about 15 minutes. 

By this last process the flavor and odor desired are imparted 
to the butter; then the working, draining and salting (three-fourths 
of an ounce of salt to the pound), complete the manufacturing. 



European Processes 

For Hanufacturing Oleomargarine, Etc. 



115 



1 16 PACKERS- AND EEFINERS' ENCYCLOPEDIA 



EUROPEAN PROCESSES 
FOR MANUFACTURING OLEO- 
MARGARINE. ETC. 



An account of the most recent European processes for 

manufacturing oleomargarine, etc., is here in order. 
Those processes consist : 

1st. In washing the fat. 

2d. In crystallizing the fat. 

3d. In pressing the crystallized fat. 

4th. In churning with cotton oil, etc., and milk 

The fresh suet is first freed from all adhering tissues 
and is then thrown into large tubs, wherein the blood is carefully 
washed off by means of cold water. 

It is then put through a meat hasher, where it is cut and drawn 
up into a white mass, which is delivered into a kettle jacketed with 
warm water and supplied with a stirring apparatus. Here it is 
warmed up to 122 degrees Fahrenheit with constant agitation for 
two hours. 

The stirring is then stopped, water is introduced and the ren- 
dered fat is forced through a pipe into the jacketed tub. From 
there it is drawn into smiall trays, and in 24 hours it is cooled down 
to 80 degrees Fahrenheit, when it is wrapped in cloths and put in 
a hydraulic press, as shown on page 1 18, and the oleomargarine 
(a mixture of stearine, palmatine and oleoine) is squeezed out 
of it. 



PACKERS- AND EEFIXERS- ENCYCLOPEDIA 1 17 

The oleomargarine oil is then put into a churn, together with 
milk, cotton oil and a little butter color. In fifteen minutes the 
churning is completed. The churned mass is then worked in the 
same manner as butter, to remove the milk and water. 

Artificial butter, thus carefully prepared, will keep for months 
without becoming rancid. 



PACKERS' AND REFINERS' ENCYCLOPEDIA 



HEAVY HYDRAULIC 

LARD AND TALLOW PRESS 

This illustration shows a very heavy hydraulic press for large 
manufacturers or for those who buy and re-press cracklins. The 
hoop is 30 inches in diameter by 40 inches in depth, composed of 

heavy steel bands and staves of suf- 
ficient strength to sustain the great 
pressure . The plunger is so attached 
to the head of the press that it can be 
swung to one side, uncovering a part 
of the hoop for filling. The face of 
the plunger is heated by steam. The 
platen or saucer on which the hoop 
rests is also steam heated, the con- 
nections for steam being telescoped 
so as to allow for the rise and fall. 
Thus the cracklin is pressed between 
hot plates and a larger percentage of 
grease can be extracted. In opera- 
ting, when the cracklin is sufficiently 
pressed and the hoop is at its highest 
point, the dogs on center rods are 
turned under one of the bands. The 
platen then being run down leaves 
the hoop suspended. Blocks now be- 
ing set underneath the lower band 
and press run up again, the cracklin 
is forced out of the hoops and drops 
Jx' on the saucer, from whence it can be 
^^R=- removed. The blocks are then re- 
moved and press run up until the 
hoop rests on the platen, the dogs on 
rods are thrown out and hoop again lowered. It is more easily and 
quickly operated than where the hoop is made to open. Power, 
500 tons; weight, 2,800 lbs. This press is made by the Boomer 
& Boschert Press Co. 




Chemical Comparison 

Between Oleo- Butter and Natural Butter 



119 



120 



PACh'Ens'- .l.V/> REFINERS' ENCYCLOPEDIA 



CHEMICAL COMPARISON 
BETWEEN OLEO-BUTTER AND 
NATURAL BUTTER 



A natural butter contains : 





FAT 


CASEINE 


ASH 


WATER 


Good quality . . . 


. 86.06 


0.42 


0.12 


13.77 


Poor to bad .... 


. 82.60 


0.72 


0.20 


17.08 


Fresh Hay Butter . . 


. 70.19 


2.59 


0.25 


26.19 


Common Cow Butter 


. 86.06 


0.40 


0.14 


13.77 



An oleo-butter contains. 





FAT 


CASEINE 


ASH 


WATER 


Oleomargarine-butter 


. 86.24 


1.20 


. . . 


12.56 


Other brands of Oleo 


. 87.15 


0.57 


1.63 


15.50 



Recipe No. 29 

To prepare the Leaf for flaking 
Neutral 



121 



22 PACKERS' AND REFINEIiS' ENCYCLOPEDIA 



RECIPE NO. 29 

TO PREPARE THE LEAF FOR 

MAKING NEUTRAL 



Take the leaf lard and hang it in a cold place; allow it to 
hang for 24 hours, so that all the animal heat is taken out. In 
hanging great care must be taken not to allow the leaf to overlap, 
as it will prevent the animal heat from leaving it. The pieces 
must be hung up smooth and not allowed to touch one another. 



Recipe No. 30 

How to Manufacture Wet and 
Dry Neutral 



123 



24 PACKERS- ASD HEFISEliii- ESCYCLOPEDLA 



RECIPE NO. 30 

HOW TO MANUFACTURE WET 

AND DRY NEUTRAL 



The leaf, after being thoroughly cooled, so that no more ani- 
mal heat remains in it, is taken and hashed at a low temperature, 
not over 160 degrees Fahrenheit. There it is treated in about 
the same m.anner as when manufacturing oleo. It is then allowed 
to settle and is run into another jacket tank. It now being freed 
from all fibers and tissues, it is heated to 200 degrees Fahrenheit. 
From this jacket it is run into small tanks of strong brine holding 
about 500 pounds. 

It is allowed to remain in this water for twelve hours. A 
small percentage of nitric acid has been added to this water to 
deodorize the lard. The next day the plug is pulled out and the 
water let off; then fresh water is added and the stock well stirred 
and washed, so as to wash out of it all the acid water. It is gen- 
erally allowed to remain in fresh water over night, always keeping 
the water cold. 

Wet Neutral is drained and packed, and sold with a cer- 
tain amount "off" for the water. 

Dry Neutral.- -To manufacture same, the wet neutral 
stock is placed in a jacket and very slowly heated, not over 1 10 
degrees Fahrenheit. Then it is allowed to settle, the water is 
drawn off, and the stock is drawn into tierces for shipment. 

Always draw the neutral, to ship it, when it is as cold as 
possible; never do so when it is hot or warm; be sure that it is 

COLD. 



Laws of the Different 
States 

Governing the Manufacture and Sale 
of Oleomargarine 



125 



126 PACKERS- AND REFIXERS' ENCYCLOPEDIA 



LAWS OF THE DIFFERENT STATES 
GOVERNING THE 
MANUFACTURE AND SALE OF 
OLEOMARGARINE 



Alabama. — This State has no laws on the subject. 

Arkansas. — This State has no laws on the subject. 

California. — "An act to prevent the sale of oleomargarine under 
the name and pretense that the said commodity is butter." 
This law is restrictive, requiring the word "oleomargarine" to 
be branded on the package. The penalty is a fine of from 
$50 to $200, or imprisonment from 50 to 200 days, or both. 

"An act to prevent fraud and deception in the sale of 
butter and cheese." This law is restrictive, requiring the 
article to be manufactured and sold under its appropriate 
name. The penalty is a fine of from $ 1 to $500, or imprison- 
ment 10 to 90 days, or both. Approved March 2, 1891. 

"An act to prevent the sale or disposition as butter of 
the substance known as 'oleomargarine' or 'oleomargarine 
butter,' and, when oleomargarine or oleomargarine butter is 
sold or disposed of, requiring notice thereof to be given." 
This law is restrictive, requiring branding of packages, and 
also requiring hotel-keepers, etc., to keep posted up in their 
places of business, in three places, the words "Oleomargarine 
is sold here." The penalty is a fine of from $5 to $500 or 
imprisonment for not more than three months, or both. Ap- 
proved March 1. 1883. 



PACKERS- AXD REFIXERS' KXCYCLOPEDIA 127 

"An act to protect and encourage the production of pure 
and wholesonae milk, and to prohibit and punish the produc- 
tion and sale of unwholesome or adulterated milk." This 
law makes it a misdemeanor to sell or expose for sale adul- 
terated or unwholesome milk, or to keep cows, for producing 
the same, in an unhealthy condition, or to feed them on feed 
that will produce impure milk, etc. The penalty is a fine of 
from $1 to $100 for the first offense, and double that amount 
for each subsequent offense. Approved March 12, 1870. 

Colorado.^" An act to encourage the sale of milk and to provide 
penalties for the adulteration thereof." This law makes it a 
misdemeanor to sell adulterated milk or milk from which 
the cream has been taken off, or to withdraw the strippings 
without the purchasers being made aware of the fact. The 
penalty is from $25 to $100, or imprisonment for not more 
than six months, or both. Approved May 20, 1881. 

"An act to regulate the manufacture and sale of oleo- 
margarine, butterine or other substances made in imitation 
of or having the semblance of butter, and to provide penal- 
ties for the violation of the provisions thereof." This law 
requires that a license be obtained before manufacturing, 
importing or selling oleomargarine or kindred products within 
the State. The cost of the license to manufacture to be 
not less than $1,000; that of the license to sell not less than 
$500. The penalties to be a fine of from $50 to $500, or 
imprisonment not to exceed one year, or both. Approved 
April 6, 1885. 

Connecticut. — "An act concerning the sale of oleomargarine 
and other articles." This law requires that the article shall 
be properly branded, and that the seller shall keep a sign 



128 PACKEBS- AND REFIXERS' ENCYCLOPEDIA 

posted up in his place of business that such commodity is 
sold here. The penalty is a fine of $7, or imprisonment 
from 10 to 30 days, or both. Approved April 4, 1883. 

Delaware. — "An act to regulate the sale of oleomargarine." 
This law is restrictive in its nature. Penalty, a $50 fine; 
commitment until the fine is paid. Approved February 10, 
1879. 

"An act to annul Chapter 154, Vol. 16, of the Laws of 
Delaware." This amendment has reference to the fact that 
the substance manufactured is artificial butter. 

Florida. — Chapter 80, sections 34 and 35 of McLellan's Digest, 
1881. Section 34 makes it a misdemeanor to sell spurious 
preparations as butter. Section 35 has reference to hotels 
and boarding houses. Penalties not to exceed a fine of $ 1 00. 
or imprisonment for 30 days, or both. 

Georgia. — This State has no law on the subject. 

Illinois. — "An act to prevent and punish the adulteration of 
food, drink and medicine, and the sale thereof when adul- 
terated." Section 3 of this law has reference to coloring 
matter in food, drink or medicine. Section 4 of this law 
refers to the mixing of oleomargarine with butter, cheese, 
etc., and it requires the seller to inform the buyer of the 
fact and of the preparations of the m.ixture. The penalties 
are: First offense, a $25 to $200 fine; second offense, a 
$100 to $200 fine and imprisonment from 1 to 6 months, or 
both; third offense, a fine of from $500 to $2,000 and im- 
prisonment not less than 1 year nor more than 5 years, or 
both. Approved June 1, 1881. 

"An act requiring operators of butter and cheese factories 
on the corporation plan to give bonds, and prescribing pen- 



PACKERS- AND REFINERS' ENCYCLOPEDIA 129 

altles for the violation thereof." This law requires the filing 
of a bond, in the penal sum of $6,000, that certain reports 
will be made on the first of each month, and a copy filed 
with the town clerk, etc. The penalties are a fine of from 
$?00 to $500, or imprisonment from 30 days to 6 months, or 
both. Approved June 18, 1883. 

Indiana. — Section 2071 of the Revised Statutes refers to the 
selling of unwholesome milk. This section provides against 
the sale of unwholesome milk, rendered such either by adul- 
teration or by the feed given the cows; also against the use 
of poisonous or deleterious matters in the manufacturing of 
butter and cheese. The penalty is a fine of from $50 to 
$500. 

"An act to prevent the sale of impure butter and the 
keeping on any table in any hotel or boarding house of im- 
pure butter, and to provide penalties." This law requires 
the branding of the packages with the word "Oleomargarine." 
Penalty, a fine of from $10 to $50. Approved March 3, 
1883. 

Iowa. — Section 4042 of the Code. This section provides against 
the adulteration of milk in any way. Penalty, a $25 to 
$100 fine. It makes also the offender liable in double that 
amount to the party injured. 

"An act to protect the dairy interest and for the punish- 
ment of fraud connected therewith." This law requires that 
packages containing oleomargarine and kindred products 
shall be branded with the word "Oleomargarine," and pro- 
vides penalties of from $20 to $100 fine, or imprisonment 
from 10 to 90 days, or both. 

"An act to prevent and pr.nish the adulteration of articles 

Packer n' En. 9 



130 PACKERS- AND nEFINERS' EXCYCLOFEVIA 

of food, drink and nnedicine, and the sale thereof when 
adulterated." This law provides that skimmed-milk cheese 
shall be so branded; and when oleomargarine is mixed 
with any other substance for sale, that it shall be distinctly 
branded with the true and appropriate name. Penalties: 
First offense, from $10 to $50 fine; second offense, from 
$25 to $100 fine, or to be confined in the county jail not 
more than 30 days; third offense, fine $500 to $1,000, or 
imprisonment for not less than 1 year and not more than 
5 years, or both. 

Kansas has no law on the subject. 

Kentucky has no law on the subject. 

Louisiana has no law on the subject. 

Maryland. — "An act to repeal the Act of 1883, Chapter 493 
entitled 'An act for the protection of the dairymen, and to 
prevent deception in the sale of butter and cheese,' and to 
re-enact new sections in lieu thereof." This law requires 
that substances made in semblance of butter and cheese, 
not being the true products of the dairy, shall be branded 
with the word "Oleomargarine," making same conspicuous, 
so that the buyer shall be apprised of the nature of the 
article he has bought. Penalties: A fine of $100 for the 
first offense; for the second offense, an imprisonment of 
not less than 30 days and not more than 90 days; for the 
third offense, an imprisonment of not less than 3 months or 
more than one year. Approved April 8, 1884. 

Maine. — "An act to amend Chapter 128 of the Revised Statutes 
relating to the sale of unwholesome food." This law is 
prohibitory as to oleomargarine and kindred products, the 



PACKERS' AND REFINERS' ENCYCLOPEDIA 13 1 

penalties being, for the first offense, a fine of $100, and (ct 
each subsequent offense, a fine of $200, to be recovered 
with costs. 

IVIassachusetts. — This State has a law against the sale of adul- 
terated milk. Penalty for the first offense: a $50 to $100 
fine; for the second offense, a fine of $100 to $300, or im- 
prisonment from 30 to 60 days; for subsequent offenses, a 
$50 fine, and imprisonment from 60 to 90 days 

Michigan. — "An act to prevent deception in the manufacture and 
sale of dairy products, and to preserve public health." This 
law prohibits the manufacture and sale of oleomargarine and 
kindred products. The penalty provided for the first offense 
is a fine of not less than $200 and not more than $500, or 
imprisonment of not less than 6 months and not more than 
1 year, or both; for each subsequent offense, imprisonment 
for 1 year. Approved June 12, 1885. 

Minnesota. — "An act to prevent the sale and manufacture of 
unhealthy or adulterated dairy products." This law prohibits 
the sale of impure or adulterated m.ilk. Penalties: For the 
first offense, a fine of from $25 to $50, or an imprisonment 
of from 1 to 6 months, or both; for each subsequent offense. 
6 months' imprisonment. This law also prohibits the 
manufacture and sale of oleaginous substances or compounds 
of the same. Penalties for the first offense: a fine of from 
$100 to $500, or imprisonment from 6 months to 1 year, or 
both; for each subsequent offense, a 1 year imprisonment. 
Approved March 6, 1885. 

Mississippi. — This State has no laws on the subject. 

Missouri. — This State adopted the first prohibitory law concern- 



132 PACKERS- AND REFINERS- ESC YCLOPEDl A 

ing the matter. The penalty provided is a fine not to 
exceed $1,000, or confinement in the county jail not to ex- 
ceed one year, or both. 
Nebraska.- Section 2345 of the State statutes refers to 
skimmed and adulterated milk. This section provides 
against the sale of such adulterated milk, and fixes the pen- 
alty to be a $25 to $100 fine, the delinquent to be, besides, 
liable in double the amount of his fine tov/ard the person or 
persons upon whom the fraud has been perpetrated. 

Nevada. — This State has no law on the subject. 
New Hampshire. — "An act relating to imitation butter." This 
law provides that no artificial butter shall be sold unless it is 
colored pink. The penalty for the first offense is a fine of 
$50, and for the second offense, a fine of $100. A certifi- 
cate of the analysis, sworn to by the analyzer, shall be ad- 
mitted in evidence in all prosecutions; the expense of said 
analysis, not exceeding $20, to be included in the costs. 
New Jersey and New York. — In these two States the law in ref- 
erence to oleomargarine is practically prohibitory 
North Carolina.— The State has no law on the subject. 
Ohio.— This State has a law which is prohibitory except concern- 
ing oleomargarine made out of beef-suet and milk. The 
penalty for the first offense is a fine of from $100 to $500, 
or a 3 to 6 month imprisonment, or both, and for all subse- 
quent offenses, the same fine and imprisonment up to one 
year. Approved April 27, 1885. 
Oregon.— The law in this state provides against adulterated and 
unwholesome milk, against keeping cows in an unhealthy 
condition, and against feeding them upon unhealthy feed. It 



PACKERS' AND REFINERS' ENCYCLOPEDIA 133 

also provides that oleaginous substances sold upon the mar- 
ket shall be so branded as to distinguish them from the true 
dairy products, and that in hotels, boarding houses, restau- 
rants, etc., where such substances are used as articles of 
food, the bill of fare shall state the fact, and that the name 
of such substance shall be posted up in the dining-room in a 
conspicuous place. Approved February 20, 1885. 

Pennsylvania. — "An act to protect dairymen and to prevent de- 
ception in sales of butter and cheese." This act requires 
the branding of imitation butter and cheese The penalty is 
a fine of $100 for importation of the products in violation of 
this act; otherwise the penalty is a fine of from $5 to $200, 
or imprisonment of from 10 to 30 days, or both. Approved 
May 24, 1883. 

"An act for the protection of public health, and to prevent 
adulteration of dairy products and fraud in the sales thereof." 
This law prohibits the sale of oleomargarine and kindred 
products. Penalties: For the first offense, a fine of from 
$100 to $300, or imprisonment from 10 to 30 days; for each 
subsequent offense, imprisonment for one year. Approved 
May 1, 1885. 

Rhode Island. --"An act concerning the sale of butter, potatoes, 
onions, berries, nuts and sheli-beans." This law provides 
that imitation butter shall be stamped "Oleomargarine," and 
that the retailer shall deliver to the purchaser a label upon 
which shall be the word "Oleomargarine." The penalty is 
a $1 fine. 

South Carolina. — There is no law in this State relating to the 

subject. 
Tennessee. — The code of 1884. Chapter 14. Sections 2682, 



134 PACKERS ANT) liEFINERS- ENCYCLOPEDIA 

2683, 2684, treats of the subject. This law requires that the 
substance be manufactured and sold under its true and appro- 
priate name, and be distinctly branded with the said true and 
appropriate name. The penalty is a fine of from $10 to 
$300 or imprisonment of from 10 to 90 days. 

Texas. — This state has no law on the subject. 

Vermont. — "An act to prevent fraud in the sale of oleomargarine 
and other substances as butter." This law provides that oleo- 
margarine and kindred products shall not be sold as butter. 
Penalty, a $500 fine. Approved November, 1884. 

Chapter 192. laws 1874,76 of 1870 and 51 of 1855, pro- 
vided against the adulteration of milk. 

Virginia. — The Code of Virginia of 1873, Chapter 865, Title 26, 
Section 56, provides against adulterating milk intended for the 
manufacture of cheese; it provides against the adulteration of 
milk carried to cheese factories, etc. The penalty is a 
fine of from $25 to $100, with costs of suits. 

West Virginia.- Chapter 41, Acts of W. Virginia, 1885. "An 
act to prevent the manufacture and sale of mixed and impure 
butter and cheese and imitation thereof." This law requires 
that the true and appropriate name of the substance shall be 
printed thereon, etc. Penalty, a $10 to $100 fine. 

Wisconsin. — Section 1496. Chapter 61 of the Revised Statutes of 
Wisconsin. This act provides that no cream shall be taken 
from the manufacturing where the milk is to be worked up; 
also that the person m.anufacturing cheese at factories shall 
keep certain records. 

Chapter 361, Revised Statutes. "An act to prevent the 
manufacture and sale of oleaginous substances or compounds 



PACKERS AND BEFIXERS- EXC YCLOPEDIA 135 

of the same in imitation of the pure dairy products, and to 
repeal Section 143 of Chapter 49 of the laws of 1881." This 
law prohibits the manufacture and sale of oleomargarine and 
Idndred products. The penalty not to exceed a fine of $ 1 ,000 
or imprisonment for one year, or both. Approved April 13, 
1885. 

Alaska. — Has no laws on the subject. 

Arizona. — "An act to regulate the manufacture and sale of oleo- 
margarine and other substances in the territory of Arizona." 
This law requires that oleomargarine and kindred substances 
sold in the territory shall be appropriately branded with the 
word "Oleomargarine," and that the seller shall deliver to the 
buyer a printed label on which is the word "Oleomargarine." 
Also that dealers shall keep posted up in their place of busi- 
ness this sign: "Oleomargarine sold here." Penalties: First 
offense, a fine of not less than $5; for the second offense, 
a fine of not less than $100 or imprisonment for 60 days, 
and each subsequent offense, a fine of $500 and imprison- 
ment for 90 days. Approved March 8, 1883. 

Dakota. — [Law approved when it was still a territory, and 
now in force in the States of North Dakota and South 
Dakota.] "An act to secure the public health and safety 
against unwholesome provisions." This law requires that all 
oleaginous substances shall be branded with their true and 
proper names. Cost of analysis, not to exceed $20, can 
or may be included in the cost of prosecutions. Penalties: 
For the first offense, $100, and for every other offense. $200 
Bill passed at the session of 1883. 

Idaho has no laws on the subiect. 



136 PACKERS' AND EEFIXEBS- ENCYCLOPEDIA 

Montana has no laws on the subject. 
New Mexico has no laws on the subject. 
Utah has no laws on the subject. 
Washington has no laws on the subject. 



Recipes Nos. 31 
32 and 3S 

Latest and Most Approved Modes of Caring 
for Blood, Bones and Offal 



137 



138 PACKERS- ASJJ EEFINEES- ENCYCLOPEDIA 



RECIPES NOS. 31. 32 AND 33 

LATEST AND MOST APPROVED MODES 

OF CARING FOR 

BONES, BLOOD AND OFFAL 



No. 3 1 . The Bones are dried and sold for different purposes. 

The jaw-bones and skulls are sold to sugar refiners, who use 
them for filtering molasses and syrups; they grind them and burn 
them. 

The shin-bones are put in cold water over night, the water 
soaking in and causing the marrow to leave the bones. They are 
then washed \n warm water and a little sal soda is added to 
whiten the bones. Never boil the water; just warm it enough so 
that it will not scald your hand. After the bones are in the water 
a few hours, they are cleaned and put away to dry. These bones 
are used for making brush-handles, knife-handles, etc., and are 
always in demand at a good price. 

No. 32. Blood is caught in a tank, where open steam is put 
into it and it is allowed to cook until it thickens, stirring it 
occasionally until it coagulates. It is then taken out, put into 
bags and pressed. Then it is put into the drier and left there 
until it is thoroughly dried, when it is removed and spread on the 
floor until all the heat is out. Finally, it is packed into sacks and 
stored or shipped ready for market. 



PACKERS- AND REFINERS' ENCYCLOPEDIA 139 

No. 33. The Offal is tanked and cooked for six hours; 
it is then treated the same as the blood, pressed and dried. This 
product, after being dried, is termed "Tankage Fertilizer." The 
dried blood is termed "Blood Tankage," and is worth considerably 
more than the former for making fertilizer. Both are analyzed 
before being bought, and are sold at so much per unit of ammonia. 
Both blood and offal should be worked up as soon as possible, so 
as not to allow either to decompose, as, by decomposing, they 
deteriorate in value and lose their strength of ammonia. 



Recipe No. 34 



How Glycerine is Obtained and Manufac= 

tured into a Chemically 

Pure Article 



141 



42 PACKERS' AXD liEFIXERiS' ENVYCLOFEDlA 



RECIPE NO. 34 

HOW GLYCERINE IS OBTAINED AND 
MANUFACTURED INTO A 
CHEMICALLY PURE ARTICLE 



In the first place, the principle followed is that law in chem- 
istry according to which a strong base, under favorable conditions, 
will separate a weaker one from its acids, combining with the 
acids and taking the place of the weaker base. The fat is thus 
saponified, a soap being formed which is decomposed next, the 
fatty acids liberated and then separated. In the last process be- 
gins the employment of mechanical instead of chemical means; 
for, though repeated dilutions would effect a more perfect separa- 
tion of the acids, the plan pursued is quicker, cheaper and suffi 
ciently effective for the purpose desired. 

The saponification of the fat is accomplished in an apparatus 
called the "digester," an engraving of which will be found on cne 
opposite page. It consists of a copper cylinder made of three- 
fourths copper, about 20 ft. long and 3 ft. in diameter; a pump 
arranged to force the contents from the bottom to the top of this 
cylinder, into which the tallow has been run and mixed with one 
and one-half to two per cent of slacked lime. 

Say you use 5,000 lbs. of tallow, 2 per cent of lime would 
be 100 lbs.; this is slacked and then the limewater is run into 
this digester, the pump being started so as to keep the tallow 
agitated while the limewater is running into it. After the lime- 
water is in, the pump is kept in motion until the operation is fin- 
ished. The digester is then closed and the steam allowed to 



144 i'ACKKJls- A.\l> HKFIXKUS- KSCYCLOI'KUIa 

enter. The mixture is heated to about 600 Fahrenheit by super- 
heated steam, which is let into the digestei" at a pressure of 250 
lbs. per square inch. 

The water, being the heavier, sinks to the bottom of the cop- 
per cylinder, whence it is pumped and thrown on a perforated 
plate above the fat. that it may fall through it in many little 
streams. 

This operation is kept up for seven or eight hours, after 
which it is found that the lime has united with the fat acids and 
formed a lime-soap, whilst the water has consorted with the 
dissociated glycerine. 

The contents of the digester are allowed to settle for one or 
two hours, when they will be found to be in two stratas, the lime- 
soap on top and the crude glycerine at the bottom. These are 
then blown into two separate tanks by the power of steam. 

It is from the candle manufacture that comes the enormous 
supply of glycerine which is now a very important article of com- 
merce. A few years ago it was wasted; now it leaves the digester 
in a crude state and is put in a vacuum pan; the water is expelled 
and a thick syrup, of a dark color, left behind. This is put 
through bone charcoal, filtered, distilled and ready for market. 
It is put to a great variety of uses, many of which depend upon 
its peculiar properties of non-volatility and absorption of atmos- 
pheric moisture. 

Harness-makers and leather manufacturers use it in making 
leather plic.ble. 

It is put into gas-meters because it does not freeze except at 
very lov/ temperature. Molders keep their clay moist with it. 
Tobacconists sweeten chewing tobacco with it and ladies apply 
it to their hands and faces to soften the skin. 

In pharmacy, solutions or compounds of glycerine are more 







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PACK Eli S' AXD REFINERS' ENCYCLOPEDIA 145 

Stable than aqueous, oleaginous or saccharine preparations, while 
they are less stimulant and generally more agreeable than alco- 
holic tinctures. Glycerine is used advantageously in ointments to 
replace lard; it is mixed with pills to prevent their drying and be- 
coming hard. For liniments it has no equal. A most excellent 
liniment is made by adding one part of carbolic acid to five of 
glycerine. It is a sovereign remedy for cuts, sores, ulcers, 
gangrenous wounds, etc. Every packing house should have a 
mixture of this liniment for man and beast, and it is highly 
recommiended for horses galled by harness. 

Glycerine, being aItogeth3r of an oily nature, is not prone to 
fermentation or decomposition; it does not become sour, rancid or 
gummy; it remains fluid even at a temperature where quicklime 
becomes frozen soHd, and does not evaporate below 200 degrees 
Fahrenheit. For these reasons, it is most useful for the oiling of 
delicate and exposed machinery, such as tower-clocks, chronome- 
ters, surveying instruments, etc. 

The question has often been asked me: "Is glycerine explo- 
sive?" To which I can answer: No; it is quite different from nitro- 
glycerine, and possesses as much explosive power as olive oil. 
Nor is there a particle of danger in handling it. Nitroglycerine, 
however, is an explosive of wonderful power, very many times 
stronger than the best gunpowder. 

Nitroglycerine is made by adding nitric acid and sulphuric 
acid to chemically pure glycerine. There are a great many glyc- 
erines upon the market sold as chemically pure and which look 
perfect, although a proper test will quickly prove that they are not 
chemically pure. I will give here one of the best and most prac- 
tical tests, both simple and efficient, that will allow any one to 
detect the impurities that may occur in glycerine. 

This test, called the "nitrate of silver test," is considered 

Packers^ En. 10 



146 PACKERS' AND RKFIXERS' EXCYCLOPEDTA 

the most thorough and efficient of all by the leading glycerine 
manufacturers and by the United States Dispensary experts. 

To make this test: Pour into a small white glass bottle 
tour tablespoonfuls of glycerine and one-half teaspoonful of nitrate 
of silver solution; shake the mixture well and let it stand. If the 
glycerine be chemically pure the above mixture may assume a 
slight gray or red tinge after the lapse of several hours, owing to 
the partial decomposition of the nitrate of silver by the action upon 
it of the glycerine, but not the least sediment or deposit will be 
precipitated, even several days after the test has been made. Nor 
will the mixture when well shaken , at the latter time, become 
opaque or of a dark brov/n or black color; but it will remain trans- 
parent, whereas, if the glycerine be impure — containing fatty acids 
or other organic matter which will decompose and develop a 
marked odor in the course of time, or containing lime, chlorides, 
lead or sulphates — then the above mixture, after several hours, 
will become of a dark brown or black color, or it may show a 
heavy white or yellow precipitate, and if the mixture stands sev- 
eral days and is then well shaken, it will become a dark brown or 
black, opaque liquid. 

The preparation for the above test is made by dissolving one 
part, by weight, of nitrate of silver crystal, which can be obtained 
at any drug store, in four parts of distilled water, and keeping the 
said solution from the light in a glass-stopped bottle. 

Glucose or grape sugar is used to adulterate glycerine, and 
may be detected by heating the glycerine in a glass test-tube with 
a piece of caustic potash, when the sugar will be turned to a 
blackish color; if cane sugar be present it acquires a deep blue 
tint. The polariscope will also detect the presence of saccharine 
matter by polarizing transmitted Hght. whereas glycerine does 
not. 



PACKERS' AND EEFIXERS' ENCYCLOPEDIA 147 

A prime quality of glycerine should have a gravity of 294 
degrees Beaume.at the standard temperature of 60 degrees Fah- 
renheit (the Beaume hydrometer used should have an enlarged 
scale, say of h^ inch to the degree, each degree being divided 
into tenths), and the glycerine should be odorless and remain lim- 
pid when heated with a solution of nitrate of silver. 

Not less than 3,200,000 lbs of glycerine are produced by 
the candle manufacturers of the United States and utilized every 
year in this country, and yet, as late as 1854, glycerine was con- 
sidered worthless and allowed to run into the sewers. In that 
year the French candle manufacturers first began to manufacture 
candles by the new process, and, for a long time after, they per- 
mitted the lime-soap to become hard, and then ground it up to 
dissociate the lime from the fat acids. Now this is done without 
such delay; the liquid soap is run into lead-lined vats with a pro- 
portion of acid added; the chemical principle involved is the more 
laborious process of saponification; the glycerine base has been 
supplanted by the lime base, and this must now be got rid of. 
The sulphuric acid takes hold of the lime, forming a sulphate of 
lime, and acids float off free. On the following four pages will 
be found illustrations of a glycerine plant. 




^^ m^M 



^^^ss?^ie 




//7/////// ,/. '■///X 



CctyeertJt JJepartiiient 




J 



Recipe No. 35 

Purification and Bleaching 
Of Fatty Acids 



153 



54 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 35 

PURIFICATION AND BLEACHING 

OF FATTY ACIDS 



Sulphuric acid is used for this process; for example: 

Three quarters to one and a half per cent of the oil of 
vitriol will precipitate the mucilage and other matters; first it re- 
moves the water by which these substances were held in solution 
by the oil, and afterward clears the mucous miatters themselves 
and renders them insoluble by effecting their destruction. A 
lead-lined tank is used, and also an open steam coil. The stock 
should be cooked about one hour and then allowed to settle. 



Best Grade 

Of Cotton Seed Oil 



155 



156 PACK ESS' AXB REFIYERS- ENCYCLOPEDIA 



BEST GRADE OF 
COTTON SEED OIL 



The best grade of cotton seed oil to be used is that which 
has a light color, is free from any odor, and is called "Butter 
Oil." 

Refined cotton oil has a specific gravity of 0.9264 at 59 
degrees Fahrenheit. 



Best Brand 

Of Fuller's Earth and Where 
it Comes From 



157 



58 PACKERS' AND REFINERS' ENCYCLOPEDIA 



BEST BRAND OF FULLER'S 
EARTH AND WHERE IT 
COMES FROM 



I have found that the fuller's earth furnished by the Hickey 
& Spieker Company, Chicago, 111., has given me the best results. 
It seems that the mine they work produces the strongest fuller's 
earth. 



Recipe No. 36 

How to Adulterate Oils 



159 



160 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 36 

HOW TO ADULTERATE OILS 



Use neutral oil. This is used by nearly all compounders and 
mixers of oil. A good neutral oil will stand a cold test of be- 
tween 20 and 30 degrees above zero. Fahrenheit; there are, of 
course, different grades. The light colored oil is from 33 to 34 
specific gravity; the dark oil from 31 to 32. There is no fixed 
rule regarding the use of these oils for mixing with animal oils. 
Some use 5 gallons to a barrel of animal oil, such as lard oil; 
some use 10 gallons, and I have used, myself, as much as 15 
gallons to the barrel, and I have known as much as 20 gallons to 
be used, or, in other words, 30 gallons of lard oil and 20 gallons 
of neutral oil. I consider 20 per cent a good mixture; and I 
think a lard oil, for some purposes, mixed to this extent is even 
better than in its pure state, as the neutral oil will have a tendency 
to prevent corrosion of metal, while, of course, it cheapens the 
cost of lard oil. 

The dark neutral oil is used by a great many in mixing vege- 
table oils, such as linseed, etc. In the matter of the adulteration 
of oils, my experience has shown me that firms carry the adul- 
teration just as far as their consciences will permit them. There 
is no set rule to follow. 



Recipe No. 37 



How to Arrange Catch Basins so as to 

Avoid Loss of Qrease in 

Washing Floors 



161 

Fackcvs' Ell. 11 



62 



PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 37 

HOW TO ARRANGE CATCH-BASINS 
SO AS TO AVOID LOSS OF GREASE 
IN WASHING FLOORS 



Have one large tank built, and set it in the ground, allowing 
everything from the floors to be washed into it. This tank is to 
be arranged as shown in the following cut. 



NO. I. 



NO. 2. 



NO. 3. 



NO, 4 



0^^ 



Into No. 1 everything runs; th.e water will run under the trap 
into No. 2; over No. 2 into the next connpartment, etc.. etc., 
until it reaches the last space; here it runs up through a 2-inch 
pipe, set in so that it only goes within 2 inches of the bottom of 
the tank; the grease, being the lighter, will always be on top of 
the water, and will almost always be found in the first and second 
sections. Should some of it, however, get out, it will positively 
be caught in the other sections, and it is impossible for any grease 
to get out of the tank by this arrangement. 



Recipe No. 38 

Free Acid Tests 



163 



64 PACKERS- A XI) REFINERS' ENCYCLOPEDIA 



RECIPE NO. 38 
FREE ACID TESTS 



For these tests use an 8-ounce bottle; put in it 2 ounces of 
alcohol; add a few drops of tamarick (tamarisk) to color the solu- 
tion. It should color the alcohol red. Place the bottle in hot 
water and heat it to about 150 degrees Fahrenheit, and then add 
to this alcohol 10 cubic centimeters of the oil to be treated. 
Shake well. The mixture should now be yellow. Take from a 
burette a caustic potash solution, and run it very slowly from the 
burette into this 8-ounce bottle; it must get into the mixture drop 
by drop, shaking well after every few drops, until it turns red — a 
nice cherry red — which color must remain permanent. Now look 
at the burette and read off how many cubic centimeters of the 
caustic potash solution it took to cause this reaction. Divide the 
figure by two and you will have the percentage of free acid in the 
article being tested. Now, at the first reading, it seems as if 
only a chemist could do this properly, but let me say that the 
operation is as simple as it is important. 

All you have to do is to go to a chemist or to a drug store 
and tell them that you want two quarts of 95 degrees alcohol, to 
which an eighth ounce of dry carbonate of soda has been added, 
and that you want also one quart of caustic potash solution of 
sufficient strength to allow 31'.> cubic centimeters of it to exactly 



PACKERS- AND UEFIXERS- ENCYCLOPEDIA 165 

neutralize 5 cubic centimeters of the above mixture of acid, sul- 
phuric and water, which contains 49 milligrams, or 1.2504 per 
cubic centimeter. This will give you the solution to work with. 

Buy one pipette of 10 cubic centimeters, one burette of 
30 c.c, and 2 ounces of tamarick. 

You take all this to your office and begin making your test. 
Take an 8-ounce bottle. Into this put 2 ounces of the alcohol; 
you then place this in hot water or hold it over a spirit lamp and 
heat it to about 150 degrees Fahrenheit, or until it feels warm to 
your hand; next you heat the oil to be treated to about the same 
temperature. You put your pipette into this oil and suck up to 
the mark 10 c. c. on the pipette; when you have reached it exactly, 
put your finger on the end you had in your mouth and this will pre- 
vent the oil from running out. Look at it carefully and if there is 
not enough put in more; if there is too much, let the surplus drop 
back into the oil until the pipette marks exactly 10 c. c. 

When you have got this, put the other end into the 8-ounce 
bottle containing the alcohol and tamarick, remembering that the 
2 ounces alcohol must receive from ten to fifteen drops of tamarick 
to color it. I generally use this amount to color the alcohol. 

Now you let this oil run into the alcohol and tamarick mix- 
ture. Shake it well and it will turn out a nice, bright yellow. 
Now you take your burette into which you have put the caustic 
potash preparation. The burette is marked off in tenths — mark 
where you start. Suppose it shows 30 c. c. of potash. You allow 
a few drops of this to pass into the 8-ounce bottle with the oil, 
alcohol and tamarick solution. Shake it well; if it does not re- 
main a bright cherry red put in a few more drops, shaking the bottle 
continually until the mixture remains a bright cherry red. This 
then finishes the process. 

You then look at your burette and find out how many cubic 



166 PACKERS' AXD REFINERS- ENCYCLOPEDIA 

centimeters of the potash solution have been used. If you used 
4 c. c, divide this by 2 and your oil will be known to contain 2 
per cent of free acid. If you have used 6 c. c. of the potash solu- 
tion, your oil contains 3 per cent of free acid, and so on. 

A good lard oil should not run over 2 per cent of free acid, 
and some will go as low down as 1 per cent. Other oils run 
higher, some as high as 20 per cent of free acid, but these are 
termed No. 2 and No. 3 lard oils. 



Recipe No. 39 



Chemical Analysis and Properties of the 
Best Fuller's Earth 



167 



68 PACKERS AM) REFINERS- ENCYCLOPEDIA 



RECIPE NO. 39 
CHEMICAL ANALYSIS AND 
PROPERTIES OF THE BEST 
FULLER'S EARTH 



The best brands of fuller's earth should contain but little 
calcium or lime. The average analysis of fuller's earth, as given 
in chemistry books, is 

65 per cent Silica 
20 per cent Alumina 
9 per cent Iron 
Balance Calcium and Lime 
Total, 100 per cent. 

Fuller's earth is not a standard preparation, and may vary 
considerably in its elements and still do the work, although cal- 
cium and lime should not exist in any large amount. Samples 
of fuller's earth have been handed me for examination, and I have 
found considerable proportions of lime and calcium contained in 
some of them, under the form of carbonates, which give birth 
very rapidly to quantities of carbonic acid when in contact with 
acids. 



Recipe No. 40 



Delicate flethod of Obtaining the Percentage 

of Stearic Acid or Oleic Acid 

Contained in Tallow 

Greases, etc. 



169 



170 PACKERS- AND REFINERS- ENCYCLOPEDIA 

RECIPE NO. 40 

DELICATE METHOD OF OBTAINING 

THE PERCENTAGE OF 

STEARIC ACID OR OLEIC ACID CONTAINED 

IN TALLOW, GREASES. ETC. 

The following process is the one used in most laboratories. 
It is not a difficult one, but must be closely carried out as 
directed. As most of the tallow is now bought and paid for ac- 
cording to the percentage of stearic acid it contains, it is impor- 
tant to know how to make a test. 

Good, fine tallow v/ill contain the following proportions: 

45 per cent Stearic Acid 
45 per cent Oleine Oil, or Red Oil 
8 per cent Glycerine 
2 per cent lost in manufacturing 



100 per cent. 

To test tallow so as to ascertain the point of crystallization or 
solidification, the following apparatus and substances are 
needed: 

1st. a suitable vessel, basin-shaped, and capable of holding 
about 2 quarts or 2 liters of liquid. A copper vessel preferred, but 
it must be of such material as will resist the chemical action of 
acids. 

Suitable means of heating the above must be procured. 

2d. a pair of scales is needed, capable of weighing 50 grams 
of tallow, or a pipette capable of measuring said quantity. 



PACKERS' AXD REFIXERSr ENCYCLOPEDIA 



171 



3d. a graduated glass is to be used, capable of measuring 
from 1 to 60 cubic centimeters, 

4th. We need, besides, a pipette of about 1 to 200 cubic cen- 
timeter capacity, with rubber ball attached for sucking up liquid 
from the solution of water and fatty acid. 

5th. Also a thermometer of the finest grade, capable of reg- 
istering up to 100 degrees Centigrade or 500 degrees Fahrenheit 
each degree being divided into fifths and tenths. 

6th. One half-dozen test tubes about 5 inches long and about 
three-fourths to seven-eighths of an inch in diameter, 

7th. a frame of iron or wood, or of any suitable material, 
for suspending the thermometer over and into one of the test- 
tubes; the latter is to be held in position by a bottle of suitable 
size by means of a hole cut in a cork, as shown in the illustration 
herein inserted. 




172 PACKERS- AXI) REFIXERS- ENCYCLOPEDIA 

8th. About 2 quarts of caustic soda, a solution of 36 de- 
grees Beaume strength; about 2 quarts of sulphuric acid, a solu- 
tion of 36 degrees Beaume strength; about 2 quarts of alcohol. 

9th. a glass rod for stirring. 

Here is the Testing Operation: 

Weigh or measure 50 grams of the sample of tallow to be 
tested, and heat it in the vessel until it begins to smoke. But 
care must be used not to allow it to burn. 

Now add 40 cubic centimeters of the caustic soda solution, 
and 35 cubic centimeters of alcohol. Stir this until it forms into 
a paste, then add slowly about one quart of boiling water, and 
boil until thoroughly saponified, an operation which will take but 
a few minutes. Then pour in a little cold water to cool the solu- 
tion, and boil until it becomes perfectly clear and the fatty acid 
separates from the soap. This last operation will occupy one 
hour — more or less. 

The water must now be drawn off by means of a pipette, 
and a sufficient quantity of the fat remaining, or of the fatty 
acids, be put into one of the test-tubes and suspended in a bottle 
by means of a cork with a hole cut in, and fitted into the neck of 
said bottle as shown in drawing. 

Place the bulb of the thermometer into one of the test- 
tubes, and see that the bulb is entirely covered by the liquid fatty 
acids, as near the center as possible. 

The thermometer must be suspended so as to swing freely 
from the frame of iron or wood. The temperature of the fatty 
acid should be sufficiently high to secure a complete liquefaction 
at, say about 55 to 70 degrees Centigrade 

Watch the thermometer carefully; it can be read accurately 



PACKERS' AND EEFIXEFS' ENCYCLOPEDIA 173 

by means of a small magnifying glass. As the mercury descends 
and finally approaches the point of crystallization, it will move 
more slowly and finally stop. 

After a while it will rise. As soon as it stops falling and 
crystals begin to appear around the bulb, stir with the bulb of the 
thermiometer the matter inside the tube, three or four times to 
the right and as many times to the left, then let it stand in the 
tube as near the center as possible, and begin watching more 
closely than ever. 

The mercury in the thermometer will rise steadily, and the 
highest point it reaches is the crystallization point. The ther- 
mometer should be protected against currents of air and kept 
perfectly still. 



Recipe No. 41 

How to Cool a Meat Harket with 
Brine Circulation 



175 



176 PACKERS- AND 11 EFIXERS' ENCYCLOPEDIA 



RECIPE NO. 41 

HOW TO COOL A MEAT MARKET 

WITH BRINE CIRCULATION 



Here is a nice and economical way of keeping your market 
fairly cool: 

Have plenty of L-i inch pipe placed about 6 or 7 feet above 
the level of your floor. Have above this floor, a large tank built 
and well insulated; in this tank place your ice and salt, keeping 
the tank well covered. This will reduce the temperature of the 
water to 32 degrees Fahrenheit; then open a valve and let this 
water flow through your pipes and run into a tank built under 
your floor. 

This second tank, of course, must also be well insulated 
and so arranged that ice and salt can be put into ii; then a pump 
is arranged in connection with this tank, and the same water is 
pumped back, upstairs, into Tank No. 1. If you keep the doors 
of your store closed and use a little care, you can keep your tem- 
perature down to 55 or 60 degrees Fahrenheit, in hot weather, 
and do so very cheaply. Of course the temperature can be 
brought down even lower by using more ice and salt and plenty 
of iron piping, and by insulating your shop thoroughly. 

Here is the way the apparatus should be arranged : 



iCL TANK NO I 



rT~7T 




Recipe No. 42 

How to Keep and Use a ChiIl=Room 
to Best Advantage 



179 



80 PACKERS- AND RE FIXERS' ENCYCLOPEDIA 



RECIPE NO. 42 

HOW TO KEEP 

AND USE A CHILL-ROOM 

TO BEST ADVANTAGE 



A chill-room should be filled every alternate day. 

Hogs are to hang 40 to 43 hours and cattle the same. 

Hogs should hang in a temperature of 32 degrees Fahrenheit. 

Cattle should hang in a temperature of 38 degrees Fahrenheit. 

Hogs averaging 200 to 250 lbs. require, each, 3^s sq. ft. of 
space. 

Cattle of 800 lbs. dressed, require, each, from 10 to 12 sq. 
ft. of space. 

To chill 1 ,000 hogs and 300 cattle will require a machine of 
100 tons refrigerating capacity; storage will take besides 40 to 50 
tons; you therefore need two machines of 80 tons each, and they 
will cost you, complete, about $40,000. 

In figuring what storage is required, always figure 8,000 to 
12,000 cubic feet per ton refrigerator. 



Recipe No. 43 

How to Properly Fit Up a Test Room 



181 



182 PACKERS- AND EEFIXERS' ENCYCLOPEDIA 



RECIPE NO. 43 

HOW TO PROPERLY FIT UP 

A TEST ROOM 



Every lard refinery or packing house should fit up a small 
room, kept under lock and key, for making tests etc. In this 
room should be made all tests of lards, tallows, oils, greases, etc. 
You need no professional chemist for those tests. You can very 
easily learn how to make yourselves the few, occasional tests our 
business may require. 

To fit up your little laboratory, go to any chemical supply 
shop and purchase: 

3 12-ounce beakers 
1 dozen 8-ounce bottles 

1 10-c. c. pipette 

2 glass funnels, 6 inches diameter 
2 8-ounce wash-bottles 

I porcelain mortar and pestle of 4 inches diametei- 
1 Bunsen gas-lamp, plain 
1 glass spatula, 6 inches long 

1 iron ring stand 

2 dozen test-tubes, 6 inches by i, inch 
1 tube rack of 12 holes 

1 chemical thermometer, 600 degrees Fahrenheit 

3 evaporators of porcelain, 6 inches in diameter 



PACKERS- AND REFINERS' ENCYCLOPEDIA 183 

3 evaporators of porcelain, 12 inches in diameter 

1 package filter paper, 12 inches in diameter 

2 rings for filter-stands 
1 small tincture press. 

These articles will cost but a trifle, and they will be sufficient 
for making a number of tests. 



Recipe No. 44 



How to Use and Compare the Different 
Scales of Thermometers 



185 



186 PACKERS' AND REFINERS' ENCYVLOPEDIA 



RECIPE NO. 44 

HOW TO USE AND COMPARE 
THE DIFFERENT SCALES 
OF THERMOMETERS 



When using thermometers, much annoyance has been 
caused by the existence of the three different scales in use in the 
different civilized countries of the world. 

The Reaumur Scale prevails in Germany. 

The Centigrade (or Celsius) Scale, in France and gener- 
ally wherever the metric system of weights and measures is 
followed, and in all, except English-speaking countries, for every 
scientific purpose. 

The Fahrenheit Scale, in the United States and the 
British Empire. 

The best argument in favor of the Centigrade Scale is 
that it includes between its degree (freezing point of water) 
and 100 degrees (boiling point of water) all the temperatures 
generally met with in the civilized zone. 

The Fahrenheit Scale is convenient on account of its 
short degrees, of which there are 180 between the freezing point 
of water (32 degrees) and the boiling point of water (212 de- 
grees), thus allowing more minute calculations without the use of 
fractions. Its low zero makes it possible, in temperate climates, 
to dispense with the sign — . 



PACKERS' AND REFINERS' ENCYCLOPEDIA 187 

The Reaumur Scale divides the space between the freezing 
and boiling of water into 80 degrees, instead of 100 degrees, as 
in the centigrade system. 

The conversion of any one of these scales into another is 
very simple. You just proceed as follows: 

1st. To convert a temperature given by a Fahrenheit scale 
into one given by a centigrade scale, subtract 32 from the figure 
on the Fahrenheit thermomieter, multiply the remainder by 5 and 
divide by 9. The product will give you the same temperature in 
centigrade degrees. 

2d. To convert Fahrenheit degrees into Reaumur degrees, 
subtract 32, multiply by 4 and divide by 9. TiiC product gives 
you the same temperature according to the Reaumur scale. 

3d. To convert centigrade degrees into Fahrenheit degrees, 
multiply the centigrade temperature by 9 and divide by 5, adding 
32 to the result. You will then have the same temperature 
expressed in Fahrenheit degrees. 

4th. To convert Reaumur degrees into Fahrenheit degrees, 
multiply the Reaumur temperature by 9 and divide by 4, adding 
32 to the result. You'll have the same temperature expressed in 
Fahrenheit degrees. 

The following is a table giving equivalents in Centigrade, 
Reaumur and Fahrenheit degrees up to the boiling point of water, 
prepared for the convenience of those who do not care to take 
the trouble of converting temperatures from one scale into 
another. 



PACKERS- AND REFINERS ENCYCLOPEDIA 



COMPARISONS BETWEEN 

CENTIGRADE. REAUMUR AND FAHRENHEIT 

SCALES 



c. 


R. 


F. 


c. 


R. 


F. 


—30 


—24.0 


—22.0 


—1 


—0.8 


30.2 


—29 


—23.0 


—20.2 





0.0 


32.0 


—28 


—22.4 


-18.4 


1 


0.8 


33.8 


—27 


—21.0 


—16.6 


2 


1.6 


35.6 


—26 


—20.8 


-14.8 


3 


2.4 


37.4 


—25 


—20.0 


-13.0 


4 


3.2 


39.2 


—24 


—19.2 


—11.2 


5 


4.0 


41.0 


—23 


—18.4 


—9.4 


6 


4,8 


42.8 


—22 


—17.6 


—7.6 


7 


5.6 


44.6 


—21 


—16.8 


—5.8 


8 


6.4 


46.4 


—20 


—16.0 


-4.0 


9 


7.2 


48.2 


—19 


—15.2 


—2.2 


10 


8.0 


50.0 


—18 


— 14.4 


—0.4 


11 


8.8 


51.8 


-17 


-13.6 


1.4 


12 


9.6 


53.6 


—16 


—12.8 


3.2 


13 


10.4 


55.4 


—15 


—12.0 


5.0 


14 


11.2 


57.2 


—14 


-11.2 


6.8 


15 


12.0 


59.0 


—13 


—10.4 


8.6 


16 


12.8 


60.8 


—12 


—9.6 


10.4 


17 


13.6 


62.6 


—11 


—8.8 


12.2 


18 


14.4 


64.4 


—10 


—8.0 


14.0 


19 


15.2 


66.2 


—9 


—7.2 


15.8 


20 


16.0 


68.0 


—8 


-6.4 


17.6 


21 


16.8 


69.8 


- — 7 


—5.6 


19.4 


22 


17.6 


71.6 


—6 


-4.8 


21.2 


23 


18.4 


73.4 


—5 


-4.0 


23.0 


24 


19.2 


75.2 


—4 


-3.2 


24.8 


25 


20.0 


77.0 


—3 


—2.4 


26.6 


26 


20.8 


78.8 


—2 


-1.6 


28.4 


27 


21.0 


80.6 

1 



PACKERS' AND REFINERS' ENCYCLOPEDIA 



89 



COMPARISONS BETWEEN 

CENTIGRADE. REAUMUR AND FAHRENHEIT 

SCALES 



c. 


R. 


F. 


C. 


R. 


F 


28 


22.4 


82.4 


35 


52.0 


149.0 


29 


23.2 


81.2 


66 


52.8 


150.8 


30 


:24.0 


86.0 


67 


53.6 


152.6 


31 


24.3 


87.8 


68 


54.4 


154.4 


3-2 


:25.6 


89.6 


69 


55.2 


156.2 


33 


26.4 


91.4 


70 


56.0 


158.0 


34 


27.2 


93.2 


71 


56.8 


159.8 


35 


28.0 


95.0 


72 


57.6 . 


161.6 


36 


28.8 


96.8 


73 


58.4 


163.4 


i 37 


29.6 


98.6 


74 


59.2 


165.2 


38 


30.4 


100.4 


75 


60.0 


167.0 


39 


31.2 


102.2 


76 


60.8 


168.8 


40 


32.0 


104.4 


77 


61.6 


170.6 


41 


32.8 


105.8 


78 


62.4 


172.4 


42 


33.6 


107.6 


79 


63.2 


174.2 


43 


34.4 


109.4 


80 


64.0 


176.0 


44 


35.2 


111.2 


81 


64.8 


177.8 


45 


36.0 


113.0 


82 


65.6 


179.6 


46 


36.8 


114.8 


83 


66.4 


181.4 


47 


37.6 


116.6 


84 


67.2 


183.2 


48 


38.4 


118.4 


85 


68.0 


185.0 


49 


39.2 


120.2 


86 


68.8 


186.8 


50 


40.0 


122.0 


87 


69.6 


188.6 


51 


40.8 


123.8 


88 


70.4 


190.4 


52 


41.6 


125.6 


89 


71.2 


192.2 


53 


42.4 


127.4 


90 


72.0 


194.0 


54 


43.2 


129.2 


91 


72.8 


193.8 


55 


44.0 


131.0 


92 


73.6 


197.6 


56 


44.8 


132.8 


93 


74.4 


199.4 


57 


45.6 


134.6 


94 


75.2 


201.2 


58 


46.4 


136.4 


95 


76.0 


203.0 


59 


47.2 


138.2 


96 


76.8 


204.8 


60 


48.0 


140.0 


97 


77.6 


200.6 


61 


48.8 


141.8 


98 


78.4 


208.4 


62 


49.6 


143.6 


99 


79.2 


210.2 


63 


50.4 


145.4 


100 


80.0 


212.0 


64 


51.2 


147.2 









Recipe No. 45 

Specifications for Lard Oil 



191 



92 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 45 
SPECIFICATIONS FOR LARD OIL 



Two grades of lard oil, known on the market as "Extra" and 
'Extra No. 1," are used, the former principally for burning, the 
other as a lubricant. The material desired under specifications is 
oil pressed from the lard of corn-fed hogs,unmixed with other oils 
and containing the least possible amount of free acid. Also, from 
October 1st to May 1st it should show a cold test of not higher 
than 43 degrees Fahrenheit. Oil from lard of "mash" or distillery- 
fed hogs does not give good results in service and should never be 
sent to railroads. Also care should be observed to have the oil 
made from fresh lard; old lard gives an oil that does not burn well 
and also works badly as a lubricant. Whenever pressing lard 
always figure 15c per 100 lbs. for labor. 

The use of the so-called "neatsfoot stock," either alone or as 
an admixture in making the "Extra No. 1" grade, is not recom- 
mended. Neatsfoot oil is used by the railroad companies when 
the price will admit, but it is always preferred unmixed. Both 
grades of oil will be purchased on sample and shipments must 
conform to sample. A 4-ounce sample is sufficient and should 
be sent to the purchasing agent of the road; the color of the sam- 
ple has an influence in the securing of orders; the lightest in color 
are always considered the best. Shipments must be made as 



PACKERS' AND REFINERS' ENCYCLOPEDIA 193 

soon as possible after the order is placed. All shipments received 
at any shop after October 1st will be subject to cold tests and re- 
jected if they fail, unless it can be shown that the shipment has 
been more than a week in transit. 

The EXTRA grade will not be accepted when 

1st. It contains admixtures of any other oils. 

2d. It contains more free acid than is neutralized by 4 c.c. 
of alkali, as described. 

3d. It shows a cold test above 45 degrees Fahrenheit from 
October 1 to May 1. 

A shipment of Extra No. 1 will not be accepted when 

1st. It contains admixtures of any other oils. 

2d. It contains more free acid than is neutralized by 30 c.c 
of alkali. 

3d. It shows a cold test above 45 degrees Fahrenheit from 
October 1 to May 1. 



Packers' En. 13 



Recipe No. 46 

Pure Neatsfoot Oil 



195 



96 PACKERS' AXI) REFTXERS- ENCYCLOPEDIA 



RECIPE NO. 46 

PURE NEATSFOOT OIL 



This oil is made from the feet only, by heating just below 
boiling point. 

Then the feet are taken and screened; this throws out the 
meat, etc. This meat is then boiled thoroughly and allowed to 
settle, when the stock is carefully skimmed, and this oil makes a 
No. 1 neatsfoot oil. 

Now, if this oil is taken and filtered, the floating stearine 
will be caught. It then sells for an extra oil. The stearine can 
be put into the tallow-tank and used for tallow. 

The head stock oil is refined and an A No. 1 oil made by 
pressing this stearine as it goes into the tallow-tank. 



Recipe No. 47 



Cold Test of Lard Oils 



w, 



198 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 47 

COLD TEST OF LARD OILS 



This test is made as follows: 

A couple ot ounces of oil are put in a 4-ounce sample 
bottle and a thermometer introduced in it. The oil is then 
frozen, a freezing mixture of ice and salt being used if necessary. 
When the oil has become hard, the bottle is removed from the 
freezing mixture and the frozen oil allowed to soften, being stirred 
and well mixed at the same time, by means of the thermometer, 
until the mass will run from one end of the bottle to the other. 

The reading of the thermometer, when this operation has 
been gone through, is regarded as the cold test of the oil. 

We have treated in our Recipe No. 38. under the heading 
of FREE ACID TESTS, all that concerns this important 
analysis. 



specification 

Issued by the Penn. R. R. Company 
Power Department 



199 



200 PACKERS' AXD EEFINERS' ENCYCLOPEDIA 

SPECIFICATION ISSUED BY THE 
PENN. R. R. COMPANY 
POWER DEPARTMENT 

"From this date all materials used as lubricants and burning 
oils will be purchased by weight, and quotation of prices and bills 
must be by the pound and not gallons. In quoting prices cents and 
lOOths should be used. A separate bill must be rendered for 
every shipment, however small, even though it be but a portion of 
the whole order; and the bill must be made as soon as possible 
after the shipment is made. 

"Every package containing lubricants and burning oils must 
be plainly marked with the gross weight and tare. 

"This applies to oil-tank cars as well as to barrels. 

"Parties failing to mark both gross and tare on their pack- 
ages must accept the company's weights without any question. 

"Whenever a shipment of any lubricant or burning oil is re- 
ceived at any point, it will be immediately weighed and, when 
practicable, will be at once emptied and the empty packages 
weighed. If not practicable to empty all the packages, 5 per cent 
of the shipment will be emptied and the tares taken of the whole. 
The tares of the whole shipment will then be adjusted in accord- 
ance with the weight of the 5 per cent; if the net weight found 
from above data is less than the amount charged for in the bill by 
more than 1 per cent, a deduction will be made from the bill equal 
to the amount of deficiency over 1 per cent. 

"This 1 per cent covers leakage in transit and the amount 
which adheres to the barrels when emptying them, also possible 
slight difference in scales." 



Analysis 

Of Prime Winter=Strained Lard Oil 



301 



202 PACKERS' AND ItEFINERb" ENCYCLOPEDIA 



ANALYSIS OF PRIME 
WINTER-STRAINED LARD OIL 



Prime, winter-strained lard oil contains less than 2 per cent 
of free acids, for the cold test must stand a temperature of 45 
degrees Fahrenheit or less. 

Its specific gravity is 22 to 24 degrees Beaume. at a tem- 
perature of 60 degrees Fahrenheit. 



Sundry Recommendations 

Concerniriif Extra Winter- 
Strained Lard 
Oil 



203 



204 PACKERS- AND REFINERS' ENCYCLOPEDIA 



SUNDRY RECOMMENDATIONS 
CONCERNING EXTRA WINTER-STRAINED 
LARD OIL 



In pressing stock to obtain E. W. S. (i. e., Extra Winter- 
Strained Lard Oil), always press from the choicest prime steam 
lard. There is always a good demand for the oil and stearine. 

Press it in winter, on account of the cold temperature; in 
summer, if you have refrigerating facilities to keep the press- 
room cold, always make a test of your lard by pressing a small 
quantity in your laboratory in your tincture-press. 

Make an acid test of your oil; this you can do by following 
directions under heading of Free Acid Tests. If your oil 
shows OVER 2 per cent of acid, there is no use pressing it out of 
the lard you are just then working from, and expecting it to pass 
for an E. W. S. lard oil. as it is sure to be rejected. But if it 
shows 2 per cent of acid or less, press it and you will have no 
trouble getting top price for both oil and stearine. 



Recipe No. 48 

How to Detect Water and Impurities 



305 



206 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 48 

HOW TO DETECT WATER 

AND IMPURITIES 



Water. Weigh carefully and exactly 20 grams of the 
article to be tested in a small porcelain dish; then place the latter 
over an alcohol stove; let it get very hot without burning it; 
when small bubbles cease coming to the top, reweigh. and the 
loss in weight will give you the percentage of water. 

Impurities. Now take the material in a dish, and, after 
carefully weighing two filter papers against each other, add some 
naphtha to the material and pass the whole through one of the 
filter papers. Carefully wash all grease out of filter paper with 
warm naphtha, using a wash bottle. Weigh the two papers 
against each other again; the increased weight gained by the one 
you used for the above operation gives you the percentage of 
impurities. An oven may be used instead of an alcohol stove. 
Do not heat above 180 degrees Fahrenheit. 



Recipe No. 49 



Making Sweet Pickle for Curing Meats 

Hams 



207 



208 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 49 

MAKING SWEET PICKLE 

FOR CURING MEATS— HAMS 



One tierce of 16-lb. hams contains about 16 to 19 pieces. 
In packing these, put into the tierce with the hams 

18 ozs. Saltpeter 
4 lbs. Granulated Sugar. 

Then fill the tierce up with 85 degrees proof pickle for a 
mild cure. 

It will take these hams 85 to 90 days to become cured. 

When first packed they will weigh about 300 lbs. When 
taken out they will weigh about 322 lbs. 

These hams should be kept in a temperature not over 38 
degrees Fahrenheit and should be rolled the fifth day after be- 
ing packed; again on the fifteenth day; then again on the thirtieth 
day; then allow them to rest. The object in rolling them is to 
find the cripples and leakers; also to evenly mix the ingredients 
and also to get the pickle into the hams that might partly be dry. 
Should you find leakers, be sure and have the tierce reopened and 
repickled. Always use the same strength of pickle as was used 
before. 



Recipe No. 50 

Dry Salting Meats 



209 

Packers' En. 14 



210 PACKERS- AXD REFIXERS- EXCYVLOPEDIA 



RECIPE NO. 50 

DRY SALTING MEATS 



Use Ashten salt. 

Get ready a barrel full of 100 degrees proof pickle. 

Now take the meats, drop them into the pickle, take them 
out and put them in a salt-box and rub a little salt all over them. 
Then pile them cuts up, flanks up, sprinkle 2 ounces fine saltpeter 
over the pile; shake a small handful of salt on top. 

In packing hams lay them left and right in order to allow the 
pickle to run down the stifle joint, then, in five days, overhaul 
them in a box. 

Always try to save the pickle that these hams make and use 
this pickle on the hams again, then rub them slightly with salt and 
lay them on a pile. In about 10 days overhaul them again. If 
your temperature is steady, at, say from 36 to 38 degrees, you can 
let them stay fifteen days. Use fine salt again when overhauling 
them. You will find they have a fine cherry color.which suits the 
English market. They are ready to pack any time after the 25th 
day, as they cure in shipment. 



Recipe No. 51 

Points of Interest about Hams 



211 



212 PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 51 
POINTS OF INTEREST 
ABOUT HAMS 



In making hams, l2 to 14-lb. hams are worth more than 
hams 16 to 18 lbs. 

Be sure to always save the pickle these hams make, as 
no pickle can be made to equal it. 

Light, long clears, 35 to 40 lbs. 

Cumberland light, about 32 lbs; heavy, 35 to 40 lbs. 

Birmingham sides, light, about 35 to 40 lbs. 

Yorkshire, 40 to 45 lbs. 

Long ribs, light, about 18 to 20 lbs; heavy, 20 to 25 lbs. 

Long cut hams, light, run from 12 to 14 lbs. 

Long cut hams, medium, run from 16 to 18 lbs. 

Long cut hams, heavy, run from 18 to 20 lbs. 

Strafford hams, about 16 to 18 lbs. 

Preston hams, about 16 to 18 lbs., the left bone left on. 

California hams, about 10 to 12 lbs. 

Picnic hams, about 8 to 10 lbs. 

Boston shoulder, about 6 to 8 lbs. 

When packing hams in tierces with salt, use 

21 lbs. Salt 
12 ozs. Saltpeter 
4 lbs. Granulated Sugar. 

Fill up the tierce with water; roll it the same as in the sweet 
pickle process. 



PACKERS' AND HEFIXERS- ENCYCLOPEDIA 213 

I would recommend using no pump in curing hams; my 
reason is that it does not make choice hams. One of the large 
Chicago houses has lost, in one season, over $30,000 by getting 
f.ir into the hams, and now very few large packers use the pumip. 
When you get a good, careful man to use this pump, you might 
take the risk, if you are in a hurry, as it cures the meat in 65 
days. But it does not make choice hams. 



Recipe No. 52 

Sweet Pickle Bellies 



215 



216 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 52 

SWEET PICKLE BELLIES 



The formula is the following: 

% lb. Saltpeter 
4 lbs. Granulated Sugar 
75 lbs. Proof Pickle 

They take 40 days to cure. 

Roll them the same as you do hams. 



Recipe No. 53 



How rieat Should be Treated Before You 
Start Packing It 



217 



2 1 8 PACKERS- AyjJ REFINERS' ENCYCLOPEDIA 



RECIPE NO. 53 
HOW MEAT SHOULD BE 
TREATED BEFORE YOU START 
PACKING IT 



Hogs, from the time they are killed, should hang 48 hours 
before cutting up in a temperature of 35 to 36 degrees Fahren- 
heit, or colder. 

After cutting, hams and shoulders should be spread out on 
racks for 48 hours before packing, in the same temperature (35 
to 36 degrees Fahrenheit, or lower). This will get all the animal 
heat out of them, and is the great secret in curing meats. Be 
sure that all the animal heat is out, then go ahead. 



Recipe No. 54 

For Curing Back Pork 



219 



220 PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 54 

FOR CURING BACK PORK 



Take from 35 to 40 pieces; use 10 lbs. rock salt, coarse; 8 
ozs. saltpeter. 

Fill barrels with 90 degrees proof pickle. This will cure 
clear pork or back pork; this sells for either family pork or back 
pork, and can be branded as such. 

Cut this square and uniform. 

A short rib about 35 to 40 average makes back and belly. 
Put the back into backs or family pork, and the bellies go for 
sweet pickled bellies. 

Shoulders should be cut off with two ribs left on the square. 



Recipe No. 55 



Bellies 



221 



222 PACKERS' AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 55 
BELLIES 



On an 8 or 10-Ib. average belly, leave the rib in. 

On clear belly, 10 or 12 lbs., take the rib out. You can 
make these 12 to 14 lbs., according to your trade. Heavy bel- 
lies can be sold 12 to 14 lbs. average, and light ones from 10 to 
12 lbs. average. Light bellies are always worth more than heavy 
ones. 

In making a choice belly, always be sure to cut the 
seed out. What is meant by seed is this; A sow pig, after she 
loses her young, dries up, and the milk goes into what is called 
the seed. This is very objectionable when making a sale, and 
will not pass inspection. 



Recipe No. 56 

What Constitutes Prime Mess Pork 



223 



224 PACKERS- AND HE FIN EMS' ENCYCLOPEDIA 



RECIPE NO. 56 
WHAT CONSTITUTES 
PRIME MESS PORK 



This is cut from the whole side, except ham. which is taken 
off first. Then split the side right through the middle. Chop 
shank and foot off. 

Now take the back and cut it into four pieces up to the 
blade. Make two pieces out of the balance. 

Then chop flank square; make 4-lb. pieces up to the shank; 
if the other is over 6 lbs., cut it in two parts. Otherwise let it g'^ 
as one. 

A barrel of prime mess pork contains 

20 pieces Coarse 
30 pieces Prime. 

The prime is made up to the blade, and the bellies up to the 
shank. The prime pieces must weigh 115 lbs., and the coarse. 
75 lbs. When taken out the whole will weigh 310 lbs.. 40 days 
old. 

in packing, use a little fine salt between each layer, and 6 
ozs. saltpeter, with 10 lbs. coarse salt, and fill the barrel up with 
90 degrees proof pickle. 

In following up this process you can rely upon getting a fine 
color and choice goods. In making prime mess pork take about 
40 average, or between 35 and 40. Leave the shoulder on and 
split through the middle. 



Recipe No. 57 

Mess Pork 



225 

Packer ft' En. 15 



226 PACKERS- ASl) HEFIXEliiS- ENCYCLOPEDIA 



RECIPE NO. 57 
MESS PORK 



In making mess pork, the ham and shoulder should be cut 
from the side; in cutting the shoulder off, cut the butt narrow, 
then cut pieces from 5^2 to 6^2 inches wide. On the flank, cut 
square pieces. 

In packing mess pork, say twelve pieces to the barrel, it will 
take three sides. Pack two shoulders in the bottom of the bar- 
rel; one flank, then one shoulder; two middles; and always save 
three good pieces for header. 

Pack the balance in the third row. 

Use 20 lbs. fine salt; 20 lbs. coarse salt. 

Put one-third coarse in the bottom of the barrel; mix fine 
salt between the pork and put two-thirds coarse salt on top. Fill 
the barrel with water, or you may use 20 lbs. coarse salt, and fill 
with pickle 100 degrees proof. But I think that using salt will 
give best satisfaction. 

Pack 290 lbs. to the barrel; this must be exact. In about 
six months this will weigh 306 lbs., which is regular. If older, it 
will weigh from 315 to 318 lbs. 

Break this down twice. First, after 10 days; second, after 
20 days. 

If cutting heavy pieces, 10 pieces are worth more than 12 
pieces. A premium of 25 cents per barrel is always paid for 10 
pieces in preference to 12 pieces. Twelve pieces are worth more 
than 14 pieces. But do not go over 14 pieces to the barrel, as 
it will not be regular if you do. 



Recipe No. 58 

Light Long Clears 



227 



228 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 58 
LIGHT LONG CLEARS 



Light long clears must be cut square; the backbone must be 
taken off and the ribs taken out, the slip-bone sawed down even 
with the meat. 

Long cut hams are cut from long cut clears that would leave 
no split bone, and, consequently, would need no sawing. The 
blade should be taken out with a small pocket, and the shoulder 
bone should be taken out with the shank and side. Leaf lard 
should be scraped clean out of the belly, and cut square at each 
end. You can use the same cure as is used in curing long cut 
hams. 



Recipe No. 59 

Cumberland Cuts 



229 



230 PACKERS- AND REFINEES' ENCYCLOPEDIA 



RECIPE NO. 59 
CUMBERLAND CUTS 



The backbone should be sawed off, one rib taken off, 
shoulder with neck bone, foot cut off at second joint. 

Clean out the belly and cut the end square. 

These cuts must be free from seed and old sows. They 
must strictly come from choice hogs. The cure for them is the 
sam.e as for long cut hams and clears. 

They should be cured by dipping in pickle and then put in a 
box and rubbed lightly with salt. Put most of the salt on the 
back and shoulder, as these are the thickest parts to be cured. 

Use 2 ounces saltpeter on each side; pile them eight high. 
It takes 15 to 20 days before they are ready for shipment. Over- 
haul them in 5 days, and again in 10 days. Do not salt this 
meat too heavily. 

In. packing this meat for shipment, put a layer of salt, about 
one inch thick, in the bottom; then rub the cuts through a box 
and sprinkle a handful of salt on shoulder and back. On the top 
side of box put a good layer of salt, and turn the skin side up. 
The box will weigh between 490 and 510 lbs. 



Recipe No. 60 

Birmingham Sides 



231 



232 F ACKERS- AND REBl SEES' ENCYCLOPEDIA 



RECIPE NO. 60 
BIRMINGHAM SIDES 



They are cured the same as Cumberland and Long Clear. 
They are as follows: 

Saw the backbone off and take ribs out, then raise the blade 
bone; make a saucer pocket; cut shank off at joint close to the 
breast; then take a thin slice of lean meat off the back and cut end 
square. 



Recipe No. 6i * 

Yorkshire Cuts 



2.*53 



234 PACKERS- AND EEFINERS' ENCYVLOFEDIA 



RECIPE NO. 61 
YORKSHIRE CUTS 



The backbone and ribs being out, cut the shank about one 
inch above the first joint and square the ends. Always use the 
thickest backs for Yorkshire cuts and use the others for Cumber- 
lands and Birmlnghams. 



Recipe No. 62 

Lonj^ Rib Cuts 



235 



236 PACKERS- AND REFIXERS' ENCYCLOPEDIA 



RECIPE NO. 62 
LONG RIB CUTS 



Saw the backbone and take out one rib with the neck bone 
and the blade bone; but make a small pocket and twist the shoul- 
der bone out with the shank. 



Recipe No. 6s 

Strafford Hams 



237 



238 PACKERS- AND REFINERS- ENCYCLOPEDIA 



RECIPE NO. 63 
STRAFFORD HAMS 



These should be cut about 2 inches from the Hft bone, and 
in trimming leave the fat full. Take the lift bone off at joint; 
saw the foot about 1 inch from hock. 



Recipe No. 64 

Preston Cuts 



■2:i9 



240 FACKEEii- ASJJ liEFINEliiS- ENUYULOPEDIA 



RECIPE NO 64 
PRESTON CUTS 



Cut in the same manner as for Strafford ham, only leave the 
left bone on. 



Recipe No- 65 

California Hams 



241 

Packers' En. 16 



242 PACKERS- AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 65 
CALIFORNIA HAMS 



This shoulder should weigh 18 to 20 lbs. and be cut one inch 
from the joint; this takes the butt off; trim it round. 

In this cut there is a lop of lean meat; this is over the blade. 

Lift this up and cut it and the blob fat off. That makes the 
California ham look lean and is just what is wanted. Cut shank 
off to expose the marrow about I'i inches above first joint. 



Recipe No. 66 

Picnic Hams 



243 



244 PACKERS' AXD JiEFIXFIiS' ENCYVLOPEDIA 



RECIPE NO. 66 
^ICNIC HAMS 



They are made according to the preceding recipe, except 
that Hghter hogs are used. 



Recipe No. 67 

Boston Shoulder 



245 



246 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 67 
BOSTON SHOULDER 



Cut close to the joint, not into it, lor it you cut into it tiie 
bone shows too large 



IN PACKING BACK PORK 



Use iron bound barrels, that is barrels with one iron hoop at 
each end. 



Recipe No. 68 

Short Clears Packed for Export 



•24' 



248 PACKERS' A^'D liEFINEBU' ENCYCLOPEDIA 



RECIPE NO. 68 

SHORT CLEARS PACKED 

FOR EXPORT 



These are made from heavy hogs, from 7 to 9 pieces and 
from 8 to 10 pieces per barrel. - 

These are cut exactly like short ribs, only the backbone is 
taken out and cleared. These are cured in American salt, no 
saltpeter being used. 



Recipe No. 69 

Extra Short Cuts 



H9 



250 PACKERS' AND REFINERS' ENCYCLOPEDIA 



RECIPE NO. 69 
EXTRA SHORT CUTS 



These are made from lighter hogs, 35 to 45 average. Scribe 
the rib with a saw just even to the meat; this maizes a Une of pork. 
Cure this in the same manner as short clears. The great demand 
for these comes from the South. 



Recipe No. 70 

Short Ribs 



251 



252 PACKEES' AND EEFI1MEE6 ENCYCLOPEDIA. 



RECIPE NO. 70 
SHORT RIBS 



Raise the backbone and saw it off; take tenderloins out, 
scrape leaf lard out, and cure the same as long clears. 

Packers generally figure one day to the pound for cure thus 
a 40-lb. piece would take about 40 days, etc. 



Recipe No. 71 

Three Rib Shoulder 



253 



254 PACKERS- AND HE FI NEBS' ENCYCLOPEDIA 



RECIPE NO. 71 

THREE RIB SHOULDER 



This is cut from the side, between the third and fourth rib; 
that leaves three ribs on the shoulder. Then raise the ribs and 
neck bone off, but leave all the meat on the shoulder; it must be 
smooth. Trim all the blood off the neck and cut even with the 
lean meat. Saw off the foot above the first joint, square. 

Cure the same as you do long cuts. 

For export have these cuts uniform, averaging 15 to J 7 lbs 



Recipe No. 72 

Food for Stock 



255 



256 PACKERS- AXD REFIXERS' ENCYCLOPEDIA 



RECIPE NO. 72 
FOOD FOR STOCK 



The following table shows the number of pounds of various 
products, used as food for stock, which are equivalent in value 
to 10 pounds of hay. 



FOOD 


LBS. 


Barley 


5 to 6 


Cabbage 


20 to 30 


Carrots, red 


25 to 30 


Carrots, white 


40 to 45 


Clover, green 


40 to 50 


Indian corn 


5 to 7 


Mangel-wurzel 


30 to 35 


Oats 


4 to 7 


Oil-cake 


2 to 4 


Peas and beans 


3 to 5 


Potatoes 


20 to 25 


Barley straw 


20 to 40 


Oat straw 


20 to 40 


Pea straw 


10 to 15 


Wheat straw 


40 to 50 



Recipe No. 73 

Table of Corn, What it Will Produce 

in Pork 



257 
Packers' Eu. 17 



258 PACK Ens- AND KEFIXEES- ESCYCLOPEBIA 



RECIPE NO. 73 

TABLE OF CORN. WHAT IT 

WILL PRODUCE IN PORK 



W 
W 
W 

W 

w 
w 



One bushel of corn will make IO4 lbs. of pork, gross, 

th Corn at 12^2 cents per bushel, Poik cobt::, \% cents per lb. 

th Corn at 17 cents per bushel. Pork costs 2 cents per lb. 

th Corn at 25 cents per bushel. Pork costs 3 cents per lb. 

th Corn at 35 cents per bushel. Pork costs 4 cents per lb 

th Corn at 42 cents per bushel. Pork costs 5 cents per lb. 

th Corn at 50 cents per bushel. Pork costs 6 cents per lb. 



Recipe No. 74 

Food for Sheep 



259 



260 



PACKERS- AND BEFiyERS' ENVYVLOPEDlA 



RECIPE NO. 74 
FOOD FOR SHEEP 



The following table shows the number of pounds, live weight, 
and the number of pounds of wool and of tallow produced by 1 .000 
lbs. of each of the articles named, when used as food for sheep: 



Kind of Food 



Barley 

Buckwheat 

Corn Meal, wet 

Mangel-wurzel, raw 

Oats 

Peas 

Potatoes, raw, with salt 

Potatoes, raw, without salt 

Rye, with salt 

Rye, without salt 

Wheat 



Increase ' Wool [ Tallow 

in Weight Produced Produced 

Pounds Pounds Pounds 



136 
120 
129 

381/2 
146 
134 

46K. 

44 
133 

90 
l.")5 



11^2 

10 
131/2 

10 

141/2 
6 1/2 

61^2 

14 
VZ 
14 



60 
33 

17^4 
6 1/2 
421/2 
41 
121/2 
111/2 
35 
43 
59ifi 



Facts and Advice 

For Building Packing Houses 



•261 



262 PACKERS' AND REFINERS' ENCYCLOPEDIA 

FACTS AND ADVICE FOR 
BUILDING PACKING HOUSES 

One-fifth more siding and flooring is needed than the num- 
ber of square feet of surface to be covered, on account of the 
lap in siding and matching of flooring. 

A cord of stone, 3 bushels of lime and 1 cubic yard of sand 
will lay 100 cubic feet of wall. 'i 

Twenty-two cubic feet of stone, when built into a wall, is 
one perch. 

Three pecks lime and 4 bushels sand are required to each 
perch of wall. 

There are 20 common bricks in a cubic foot when laid, and 
15 common bricks to 1 foot of an 8-inch wall when laid. 

Five courses of brick will lay 1 foot in height. On a chim- 
ney, 8 bricks in a course will make a flue 4 inches wide and 10 
inches long. 

One bushel cement and 2 bushels sand will cover 3'2 square 
yards 1 inch thick, or 4^2 square yards ^i inch thick, or 6^i square 
yards V2 inch thick. 

One bushel cement and 1 bushel sand will cover 214 square 
yards 1 inch thick, or 3 square yards u inch thick, or A'^A square 
yards V2 inch thick. 

Two thousand shingles laid 4 inches to the weather will cover 
200 square feet of roof, and 10'. lbs. of 4-penny nails will fasten 
them on. 

PILING UP TIZRCES 

A great many packers, when piling up tierces, will be glad to 
know the amount of su^'face feet it will take to store 1 ,000 
tierces piled up three high. The space will be exactly 43 feet 
long and 64 feet wide, o" 2,750 square feet. 

This allows 6 feet tor alley. 



Actual Statement 

Taken from one of the Largest Packing 

Houses 



263 



264 



PAVKEItS- AX /J liEFINER^S- ENCYCLOPEDIA 



ACTUAL STATEMENT TAKEN 
FROM ONE OF THE LARGEST 
PACKING HOUSES 



Total number hogs killed from May 1 to April 30 (1 year): 365,376. 
Amount of ice used in connection with same: 22.488,000 lbs. 
Total hogs killed in one week: 

Packers 
Shippers 
Total 



3.697 
964 



4,391 



Total amount of Lard produced 
Total amount of Grease produced 

Ice used per head . 

Lard produced per head . 

Grease produced per head 

Blood produced per head . 

Tankage produced per head 

Prime Steam Lard produced per head 

Kettle-rendered Lard produced per head 



LBS. 

78.828 
9,350 

40^3 

■^100 
1 50 
MOO 

111 

60 
100 
40 
100 



26 
13 



The following is from actual work for six months in one of 
our largest packing houses. 

The number of cattle killed was 290,180 head. These 
produced: 

A. Tallow, 2,719,795 lbs.— Average per head, 9.37 lbs. 

B. Tallow, 868,540 lbs.— Average per head, 2.99 lbs. 
T. Tallow, 443,700 lbs. — Average per head, 1.53 lbs. 
Black Grease and Catch-Basin stock. 157.850 lbs. 

Average per head .5439 lb. 



PACKERS- AXD BEFIXEliS- EXVYVLOPEDIA 



265 



ANOTHER TEST was made with the following result. 



On Bone Grease: 

Cattle killed 

Yield in Skull and Jawbone Grease 
Average per head 

Skull Grease 

Average per head 

Head Oil stock ...... 

Average per head 



287,163 head 
238,700 lbs. 
.331 lb. 

58,100 lbs. 
.2023 lb. 

119.350 lbs. 
4156 lb. 



TEST ON 270.234 HEAD OF SHEEP: 

Yield of Mutton Tallow 440,000 lbs. 

Average per head 1 .64 lbs. 

ANOTHER TEST ON 214,954 HOGS: 

Prime Steam Lard 5,637,201 lbs. 

Average per head 26.22 lbs. 

Hog Grease 305,732 lbs. 

Average per head 1.44 lbs. 

ANOTHER ACTUAL TEST, which can be fully relied 
upon, gives the number of hogs killed, the percentages of cost, 
and products for one week: 

Hogs killed .... 

Pay-roll 

No. of lbs. per head 

Cost of killing per head 



Prime Steam Lard 
Neutral Lard 
Kettle Steam Lard 
Grease 



394,965 lbs 

6,480 lbs 

37,648 lbs 

13,500 lbs 



13.698 
$1 19.02 
33 
seven-eighths cent 



87'i per cent 
1 '2 per cent 
8^1 per cent 
3 per cent 
per cent 



00 



452,293 lbs. 

This test shows about 29 lbs. prime steam lard to the hog, 
and 3 lbs. leaf lard to the hog. 



Cost Per Head 

Of Rendering Cattle at One of the Large 
Packing Houses 



■ze: 



268 PACKERS- AND ItEFINEIiS- ENCYCLOPEDIA 



COST PER HEAD 

OF RENDERING CATTLE 

AT ONE OF THE LARGE PACKING 

HOUSES 



Total number of Cattle rendered 4,216 

Total number of lbs. produced 55,800 lbs. 

Number of lbs. produced per head 14 lbs 

Cost of production ... 4 cents 



ANOTHER TEST shows: 

Total number of Cattle rendered 10,457 

Total produced 139.300 lbs. 

Produced per head 14 lbs. 

Cost of production . . . 3;'i cents 



Recipe No. 75 

How to Make Candles 



•269 



270 PACKERS- AXD REFINEMS- ENUYCLOPEDIA 



RECIPE NO. 75 

HOW TO MAKE CANDLES 



The first step is to remove the glycerine from the tallow. 
This is done with a digester, as previously mentioned. After the 
glycerine is removed, the fatty acids are treated with sulphuric 
acid to remove the lime. After this is done, the fatty acids, or, 
as it is termed, the "acid grease," is run into a room where 
shallow pans are placed made entirely of galvanized iron, lined or 
enameled to prevent the acid from destroying the metal. It is 
allowed to remain in this room for several days at a temperature 
of about 70 degrees Fahrenheit, so that it will grain properly 
When the fat becomes properly grained it has the appearance 
of maple sugar. This color comes from the oleic acid which 
it contains. From this room the stock is taken to the press room 
and wrapped in heavy woolen cloths, put in a perpendicular 
hydraulic press termed the "Cold Press," placed between iron 
plates, and pressure applied. A dark oil, called red oil, is pressed 
out. and is sold to soap manufacturers. The oil, being squeezed 
out, leaves the grease of a yellowish white. From the cold press 
it is taken to a horizontal press, termed a "Hot Press," and sub- 
jected to another heavy pressing. This hot press is arranged 
with hollow plates that are kept hot with steam-pipes, as shown 
in the engraving. Both the hot and cold presses, with their 
proper fittings and pumps, are here fully shown. The grease from 



PACKERS- AND It EFI NEBS' ENCYCLOPEDIA 271 

the cold press is now placed in the hot press, and between each 
of the hollow iron plates are bags made of horse hair. The 
grease is placed in these, and the steam is applied to each plate 
and the press heated. The pumps are now started very slowly, 
and a heavy pressure applied. When taken from this press the 
grease will be found to be as white as snow, and very hard. It 
is now termed stearic acid. This stearic acid is now shaken 
out into barrels and ready to be molded for candles. 

The stearic acid industry, which is now of large proportions, 
originated in M. Chevreul's discovery that fats are composed of 
one or more inflammable fatty acids combined with a compara- 
tively uninflammable base, glycerine. 

Thus tallow or palm oil consists of palmitic, stearic and 
oleic acids, with glycerine. An economical method of sepa- 
rating the acids and the glycerine was first discovered in 1831 
by De Milley, who used lime for the purpose in place of potash and 
soda, the substances adopted by Chevreul and Gay-Lussac in their 
patents of 1825. The factory established by De Milley and Mo- 
tard, near the Barriere de-1-Etoile, in Paris, gave the "Star 
Candles" their name. A candle is a simple but ingenious con- 
trivance for supplying a flame with as much melted material as 
it can consume without smoking. If the thickness of the candle 
be properly adapted to that of the wick, the fatty matter immedi- 
ately below the flame is melted, so that a cup-like reservoir is 
produced, always properly filled for feeding the flame. The fibers 
of the wick act as congeries of capillary tubes, which convey the 
fluid fat into the flame, where, being exposed to a high tempera- 
ture, and sheltered from the air by the outer shell of flame, it 
becomes subjected to a dry distillation. The inflammable vapor 
thus produced rises, and by constant combustion, diminishes in 
quantity, and, consequently, in diameter, until at length it entirely 



274 PACKERS' AXD EE FIXERS' ENCYCLOPEDIA 

disappears in a point. A currem oi air irom below is produced 
by the heat of the flame. The oxygen of the air, aided by the 
high temperature, decomposes the inflammable vapor of the fat 
into hydrogen and carbon, and unites with these to form water 
and carbonic acid. The interwoven dark part of the candle, or 
outer flame, contains unignited inflammable vapor, which will not. 
of itself, support combustion, but may be drawn off with a glass 
tube and ignited at a distance. 



PACKERS- AND REFIXEES' ENCYCLOPEDIA 275 



THE V. D. ANDERSON 
DRYING MACHINES 

The facilities of the butcher and packer are incomplete with- 
out appliances for utilizing the tankage and waste in such a 
way that they bring in their ratio of profit to the business, 
and in such conformity to proper sanitary conditions as to 
render their establishments unobjectionable to the community. 
The annoying features of the business still constitute a serious 
drawback to its successful and satisfactory prosecution, especially 
in towns where proper machinery for their effectual removal has 
not been introduced. 

To the V. D. Anderson Company, of Cleveland, 0., the pack- 
ing house industry owe more for work done in its behalf than to 
any other concern in the same line of business in the country. 
Starting out a number of years ago with a drying machine con- 
structed on correct principles, they have added numerous improve- 
ments, suggested by a close study of the needs of the industry 
they have so successfully served, and by a long and varied expe- 
rience, during which special needs and conditions have had to be 
provided for, and new adaptations made, until they are now able 
to supply the most perfect and effective machinery for the pur- 
pose to be found in the market, a statement fully borne out by 
the fact that all of the large packing house operators have adopted 
it in preference to other makes, and in m.any instances removing 
other machines to make room for it. 

The important advantages possessed by the Anderson dry- 
ers are: 1. Thorough and economical manipulation of the 
material. 2. Complete drying power, whereby the strength of the 



276 PACKERS- AND liEFIXERS' ENUYVLOPEDIA 

fertilizer is preserved, waste or spoilage in handling prevented, and 
the safe delivery of the goods to the consumer assured. 3. Ef- 
fective condensation of the steam generated by the drying process, 
thus doing away with all offensive odors. 4. Simplicity of con- 
struction, ease and economy of operation, with scarcely any 
liability to get out of order. The machines are made to meet the 
requirements of patrons, the size being determined by the amount 
of business done. The sizes and styles regularly manufactured 
are as follows: 

The Three Cylinder Dryers are made in two sizes, No. 1 
and No. 2, and are set in brick work, to generate their own steam 
for drying. 

The Single Cylinder Machines, embodying the same gen- 
eral principles as the three-cylinder, and adapted to the use of the 
smaller concerns, are made in four sizes, — No. 0, No. 1, No. 2, 
and No. 3. (See illustrations in advertisement.) 

It is impossible within the limits of a single page to give a 
full description of our machinery, or even to do justice to those 
distinctive features which give it important advantages over that 
of other makes. We trust, however, that these statements will 
suffice to bring our machines to the notice of those not already 
familiar with them, and this being done, we are confident that 
their own needs and enterprise will prompt them to seek further 
information, and to add these needed facilities to their establish- 
ments. Information cheerfully furnished. 

The V. D. Anderson Co., 

Cleveland, O. 

Makers of Fertilizer Dryers, Dryer Condensers, Tank De- 
odorizers, Pickers, Boilers, Tanks, Etc. 



FjiCKEKS- AXD ItEFISEliS ESC YULOFEUlJi. 211 



THE FRED W. WOLF 
COMPANY 



In this age of enlightenment and progressive ideas, nature 
seems in some instances to be almost outdone by artifice, and 
the Fred W. Wolf Co. appear to be determined to keep up with 
the band wagon in the procession. The firm of Fred W. Wolf 
was originally established on Lake Street, and was incorporated 
in 1887, with a capital stock of $250,000, Mr. Wolf having been 
chosen president. The following year they built their works at 
Hawthorne Avenue and Rees Street at a cost exceeding $250,- 
000 when fully equipped with machinery for turning out >-.ne 
famous Linde Ice and Refrigerating Machines, the United States 
patents for which are owned by Mr. Wolf. Their establishment 
is one of the most complete in the United States, having every 
appliance and labor-saving device to facilitate their work; but the 
business has increased to such an extent that it became neces- 
sary this year to make considerable additions to their already 
extensive works, and to expedite business they have moved their 
offices from 560 North Halsted Street to 121 and 123 Rees 
Street, where they have fitted up a spacious and well appointed 
suite of offices in a portion of the new addition to their factories. 
In addition to the ice-making and refrigerating machinery, they 
make an oil-extracting and gas-saving apparatus for ice-making 
and refrigerating machinery, valves for steep tanks, attachments 



278 PACKERS' AXD FEFIXEES' ENCYCLOPEDIA 

for refrigerating pipes, malt kiln floors and automatic mall-turning 
machines; but the manufacture of the Linde Ice and Refrigerat- 
ing Machine keeps them so busy that they have all they can do 
to keep up with their orders. This is not to be wondered at. as 
the Linde is acknowledged to be the most efficient, simple, dur- 
able and economical for the production of refrigerating effects by 
the compression and expansion of anhydrous ammonia. It is 
operated with less power, consumes less cooling water, and is 
not affected by the amm.onia used; is perfectly safe, the ammionia 
being circulated in small quantities through iron pipes capable of 
sustaining many times the pressure which they can possibly be 
subjected to. A novel application of artificial refrigeration will 
be seen at the World's Fair, where the Fred W. Wolf Co. have 
contracted with the Waukesha Hygeia Mineral Springs Co. to 
cool drinking water that is piped over one hundred miles to the 
Fair grounds, and deliver it cooled through forty or fifty miles of 
pipe to the three hundred fountains on the grounds without loss of 
its original pressure in the main pipes. The cooling plant will 
consist of two fifty-ton Linde machines, making a handsomic and 
complete exhibit. The building is located east of the Sixty-fourth 
Street entrance, opposite the "L" road terminus. There are 
over sixteen hundred Linde machines in actual operation, repre- 
senting the capacity of over fifty thousand tons of melting ice 
daily, and they are to be found in the largest and best equipped 
packing houses and cold storage houses in this country, notably 
those of Swift & Co., Cudahy Packing Co., Armour & Co. 
G. H. Hammond Co., Western Refrigerating Co., etc., etc., etc 



Index 



Actiial Statement takeu from one of the lavirest Packin 
Analysis at Prime Winter-Strained Lard Oil . 

Biick Pork. Curing of 

Bellies 

Birmingham Sides . ■ ■ , • 

lileachinu- Lards. Oils. Tallows and Greases . 

Blooil. How to Care for 

Bones. How to Care for 

Boston Shoulder 

Butterine. How to Manufacture 

California Hams 

Candles. How to Make 

Catch Basins. How to Arrange 

Chemical Comparison between Oleo Butler and Natural 

Chillroom. How to Manage 

Choice Family Lard 

Clarifvinu' Lards. Oils. Tallows and Grease.s 

Cold Test' for Lard Oil 

Cor'.i. What it will Produce in Pork .... 

Cost per head of rendering Cattle 

Cottoline 

Cotton Seed Oil. Best Grade of 

Crimp. How to put on to Imitate Kettle 

Cuba Lard 

Cumberland Cuts 

Deod(n"izing Lards. Oils. Tallow.s and (xreases 

Dry Neutral. How to Manufacttnv 

Dry Salting Meats 

European Formulas 

Extra Short Cuts 

Fats for Oleomargarine. Selecli<m and Preparaticm of 
Fattv Acids. Purittcation and Bleaching of 

Filter. How to Fit Up 

Filter Press 

Food for Stock 

Free Acid Tests 

Fullers Earth 

Fuller's Earth. Chemical Analysis of 

Gl.vcerine. How Manufactured 

Hams, points of interest 

Hardness. How to Figure for Different Climates 

Imitation Steam Lard 

Kettle Rendered Lard 

Lard C(nnpoiind 

Laws of different States referring to Oleomargarine 

Light Long Clears 

L(mg Rib Cuts 

Machinery for Processes . • 

Meat, how Treated befcu'e Packing 

Meat Market, how to Cool with Brine Circulation 

Mess Pork 

NeatsfootOil 

Neutral, to Prepare Leaf fen* Making .... 

Offal. How to Care for 

Oils. How to Adulterate 

Oleomargarine. How to Manufacture 

Oleomargarine. How to Manufacture. Etiropean Proces: 
Oleomargarine. Machinery Required for .... 

Oleo Butter 

Oleo Oil. How to Manufacture . . . 

Packing houses. Building 

Pack lard, how to 

Percentage of Stearic or Oleic Acid, to obtain 

Picnic Haras .... 

Preston Cuts 

Prime Steajn Lard 

Pure Kettle Lard 

Rehning I'rocess for Lard 

Sheep, food for ... 

Short Clears packed for Exi)ort 

Short Ribs 

Silver Leaf Lard 

Specitications for Lard Oil. issued by I'enn. K. R. 

Stratf(n'd Hams ' 

Sweet Pickle Bellies 

Sweet Pickle for Curing Meats and Hams 
Tallow. Best Modes of liendering with Steam 

Tallow. How to Harden 

Tallow. How to I31each 

Temperature at which Lard should be I'uinped through 
Tempei'ature at which Lai'd should go over the lioller 
Temperature at which Water should go into the Roller 
Temperature at which to draw Lard from the Agitator 

Test Room. How to Fit Up a 

Thermometers Compar<Hl 

Three Ril) Shoulders 

Water and Imptn-ities in Fats. How to Detect 

Watered Lard^ 

Wet Neutral. How to Manufacture 

Winter-St mined Lard Oil 

Yorkshire Cuts 



U' House> 



But 



ter 



224. 



the I'Mll. 



2t)4 

2( )2 

220 

222 

2. "'{2 

ot) 

i:3H 

1:5n 

24 f) 

112 

242 

270 

1C)2 

1 2( » 

ISO 

.{4 

.■).S 

IDS 

2.".H 

2()S 

•M) 

\7>i; 

74 

44 

2:il» 



124 
210 

!)(; 
2:)0 
111) 
i:)4 

sit 

04 

27)0 

1()4 

L3S 

168 

142 

•I 1 2 

02 

42 

2M 

38 

120 

228 

2:{0 

00 
218 
170 
220 
190 
122 
i;58 
1C)() 
112 
110 

lot; 

112 

1 12 

202 

70 

170 

244 

24(1 

30 

20 

48 

20(t 

24 N 

27.2 

4U 

20(t 

238 

210 

208 

!t,s 

I ( 12 

104 

78 

80 

8S 

!)(» 

182 

180 

254 

200 

40 

124 

21 >4 

234 



W. A. CASE 



THE 



W. G. CASE 




G. A. WEGNER 



• Oe 



Refrigerating Maghine Co.. 



Ohio and Washinaion Sis., Bulialo, New York. 




BUILDERS OF 

IG6 and R6!rio6rat.lno MacHlnes. 

Our machines are the strongest built and most economical in 
the market, and are supplied with all improvements which a ten 
years' practical experience has suggested. 

They produce a perfectly dry atmosphere and temperatures 
down to 20 degrees below zero if wanted. 

We have furnished a large number of machines to packing 
houses and paraffine works. 

Write for circular and obtain our prices before you order 
elsewhere. 



Hi6K&y 



# 



S) 



^^'(L^ 



SQEKfiBCa, 



IMPORTERS* 

of the celebrated (H. & S.) brand of 

Fullers Earth 



We handle nothing but the best 
imported English Earth for Oil and 
Lard refining purposes and would be 
pleased to send sample and prices, 
upon application. 

V OFFICE 

— v -i ^ * — 

518 Insurance Exciianae Building, 
WORKS, 218 La Salle Street, 

Grand Grossing, 111. Gtiicago, 111., U. S. f\. 




P ERFORATED METAL 

. • . FOR USE . • . 

Refining, Oil and Fertilizer Machinery. 

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No. 8 ROOK&RY 



JUST OUT== • ^ Work of Unique Importance that has cost its author 
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^iVade Mecum 



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Compiled and arranged by D. B, DIXON 

and with the most exhaustive Electrical Department by 

THOS. Q. QRIER, a prominent specialist 

A 480 page volume (7><x4 in.) neatly and solidly bound 



From the marvelously complete Alphabetical Index we cull the following interesting headings: 

Arithmetical Rules and Tables— American and Foreign Measures, Weights and Moneys — 
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Anchors — Aluminum — Tubular Stationary Boilers — Locomotive Boilers — Horse Power 
of Boilers — Heating Surface of Boilers — Boiler Heads — Grate Bars — Weight and Di- 
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* Mensuration in General — Resistance and Conductivity of Metals — Flour and Corn Mills 
— Tables of Mortality — Strength of Materials — Saw^lills — Useful Numbers for Rapid 
Approximation — Cut and Steel Wire Nails — Nuts — Ores— Machinery Oils — Steam, Gas 
and Water Pipes — Capacity of Sewer Pipe — Weights and Thicknesses of Lead Pipe — 
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Valve Calculations — Iron, Steel and Copper Wire — Velocity and f^orce of the Wind — 
Pressure of Water — Wheels — Wood Hardness — Rate of Wages Table. 

ELECTRICAL DEPARTMENT: Technical Terms— Methods of Wiring— Conductors 
and Insulators— Resistances — Wiring Tables — Amperes per Motor — Simplified Copper 
Wire Equations — Table of Diameter and Weight of Copper Wire — Decimal Equiva- 
lents and the Metric System — Dynamos — Electric Machinery — Motors in General — - 
Belting — Commutation — Volt Meter — Ampere Meter — Safety Devices — Rules 
Adopted by the National Electric Light Association — and thousands of 
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Printed on Fine Paper, Large Print, Elegantly Bound. Price, - $2.00 



L/tiRD s Lee'S V est P ocijet 

WEBSTER 

PRONOUNCING 

DICTIONARY 

including leading Synonyms, complete Speller, {Standard Rules Of 
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'APR 27 iy04 



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Makers and Patentees of 



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021 469 085 





